Tomatoes in Jelly for Winter
Description
A canning recipe without unnecessary fuss. Although this recipe has been around for a very long time, I only learned about it relatively recently, and if you, like me, have never tried a preserve like this, I’ll tell you how to make tomatoes in jelly for winter. Yes, the method really is quite unusual, but that’s exactly where its charm lies: the dish has an interesting, distinctive flavor, and thanks to the gelatin the tomatoes themselves come out almost like fresh ones. Open a jar of these tomatoes and set them out for a holiday meal—I’m sure your guests will be amazed by such a wonderful appetizer. All in all, this recipe for winter tomatoes in jelly is truly excellent, so be sure to try making this dish. Store in a cool, dark place.
Instructions
- 1
Step 1
First, soak the gelatin according to the instructions on the package.
- 2
Step 2
While it softens, rinse the tomatoes and slice them into 1 cm rounds.
- 3
Step 3
Peel the onion and slice it into rings as well, but slightly thinner.
- 4
Step 4
Wash the jars thoroughly in advance and dry them in the oven.
- 5
Step 5
Now place a couple of bay leaves on the bottom of the dry jar.
- 6
Step 6
And fill it with sliced tomatoes.
- 7
Step 7
On top of the tomatoes, place onion rings and whole black peppercorns.
- 8
Step 8
Then we transfer the bloomed gelatin to a small saucepan, add water, salt, and sugar.
- 9
Step 9
Bring the brine to a boil and remove from the heat.
- 10
Step 10
Pour the hot brine into the jar with the tomatoes and cover it with a lid. Now the jar with its contents needs to be pasteurized for 20 minutes at 80–90°C. After pasteurization, add vinegar essence to the jar and seal it. Turn the jars upside down, wrap them in a warm blanket, and leave until completely cooled; store the tomatoes in a cool place.