Thanks to the creation of new recipes (I personally learned about this recently), today we have an excellent opportunity to try and prepare tomatoes in gelatin for the winter. Large tomatoes are tasty fresh, in salads and sauces on their own, but they are not suitable for pickling and pickling whole, since sometimes they do not fit into the neck of the jars. Many housewives face this problem during the harvesting season. In addition to large fruits, thanks to this unusual recipe for tomatoes in gelatin, you can process bursting, “non-marketable” vegetables, since in this case they are cut into pieces.
The gelatin filling in tomatoes does not make them as thick as jelly; it is quite liquid, acting as a fixative in preserving the integrity of the tomato pieces. In jelly, tomatoes do not spread, they remain strong, sweetish in taste, and lightly salted. As I already said, for the recipe, those tomatoes are selected that are not to be pitied (the so-called substandard), but ripe and red. This recipe for tomatoes in jelly will appeal to those who do not like the usual rolls, but prefer more original preparations for the winter.
Ingredients for tomatoes in jelly recipe:
For a 1 liter jar:
Recipe for tomatoes in gelatin for the winter:
1. Wash the tomatoes, remove the stems, and cut into large slices.
2. Then put garlic and onion rings at the bottom of the sterilized jar and fill it halfway with tomatoes.
4. To prepare 1 liter of brine, pour water into a small saucepan, add granulated sugar and salt.
5. Then add the bay leaf and pepper, boil for several minutes until the sugar and salt are completely dissolved.
6. After this, pour the required amount of brine into a jar of tomatoes (as much as the vegetables will take), pasteurize for 15 minutes.
8. After cooling, remove the tomatoes in gelatin to a cool place.
Tomatoes in jelly, tkemali, eggplant salads are vegetable snacks with which you can quickly and inexpensively feed your family in winter, complementing meat, pasta, and potato dishes.
Tomatoes in gelatin constantly divide invited guests into two camps - some are absolutely indifferent to them, for the sake of others I open another jar again. Tomatoes prepared in this way are very unusual for us both in appearance and taste. Gelatin makes them look fresher. They bear little resemblance to pickled ones, maybe a little like salted or pickled ones.
This preparation is great as a snack; lovers will be the first to sweep it off the table. Very dense, unlike other types of canned tomatoes, which allows them to stand out against the background of other canned tomatoes.
Tomatoes in gelatin for the winter in liter jars: recipe with photos step by step
This recipe is on the sweet side and is more likely to complement potatoes and meat than alcoholic beverages. The preparation is more popular with children and women. If desired, for greater piquancy, place either chili pepper rings or dill inflorescences on the bottom.
Ingredients (liter jar):
- tomatoes – 650 gr.;
- onion – 1 small head;
- bay leaf – 1 small;
- black pepper and allspice peas - 5-6 pcs.;
- parsley or leaf celery - 2 small sprigs;
- garlic – 2-4 cloves.
Ingredients for preparing marinade per 1 liter. water:
- vinegar 6% – 1 tbsp;
- sugar 3 tbsp. without tubercle;
- instant gelatin – 1 tbsp. (15 gr.).
How to cook tomatoes for the winter in gelatin
- Warm up the water a little, it should be a little warmer than room temperature.
- We dilute gelatin in warm water. Mix and leave for 30-40 minutes. This time and temperature are usually indicated in the instructions. Make sure your gelatin needs to be soaked before cooking. And there is no need to cook at all.
- For harvesting, select tomatoes that are small, dense and fully ripe. We wash the tomatoes and cut them in half, removing the tail and center with a sharp knife (stem). Cut into halves.
- Peel and rinse a small onion. Cut into wide rings of 0.5 mm. thick.
- Cut the garlic into slices. Very small cloves can simply be cut in half lengthwise.
- We prepare the jars - wash them without detergent, but only with soda, pour boiling water over them from a kettle and dry them completely.
- Place parsley or celery, onion rings and slices of garlic, and spices in jars. We put all the seasonings, we won’t put anything else on top.
- Fill the jar with chopped tomatoes, cut sides down. We do not crush the tomatoes; you can only shake the jar slightly. Fill it up to the shoulders or a little higher.
- Preparing the marinade. Boil water and dissolve sugar and salt.
- Turn off the gas, pour in water with gelatin and vinegar, mix well. Gelatin should completely dissolve. If there are any undissolved lumps left, strain the marinade through a fine sieve.
- Pour in the marinade, cover slightly with the lids, but do not roll them up yet.
- Pour hot water into a large saucepan and place the jars. The water should be up to your shoulders. As soon as the water boils, sterilize for 15 minutes.
- Remove the jars and roll up the lids. In order for the workpiece to be completely prepared, turn the jars upside down and cover with a blanket. Don’t worry, the marinade will be liquid right away, but as it cools, it will solidify.
For storage, turn the jars over and move them to the cellar.
Tomatoes with onions in gelatin for the winter: recipe
For today's recipe we will need tomatoes, and we will cover them not in a simple marinade, but in jelly. The recipe is interesting, tasty and not quite simple. Those who have ever rolled tomatoes will easily repeat it.
What we need:
- tomatoes – 1.5 kg;
- onions – 2 pcs.;
- dill - inflorescences, umbrellas;
- water – 700g;
- sugar – 2 tbsp;
- vinegar - 1.5 tbsp;
- black peppercorns – 3-4 pcs.;
- bay leaf – 2 pcs.;
- gelatin – 1 tbsp;
- salt – 1 tbsp.
How to close such tomatoes:
Tomatoes in gelatin without sterilization: a simple recipe for the winter
Dedicated to all lovers of pickled tomatoes in jelly-like filling. This recipe is so simple that it does not even require sterilization and is perfectly stored all winter in the cellar. The taste of the marinade can be complemented by adding more vinegar or salt. If you want the preserved product to have a bright taste, then you should not reduce the amount of ingredients.
Ingredients (based on a half-liter jar):
- 500 gr. tomatoes;
- several sprigs of fennel constellations;
- onion – 1 pc.;
- purified water – 500 ml;
- granulated sugar half a tablespoon;
- vinegar - half a tablespoon;
- bay leaf – 1 pc.;
- garlic – 1 pc. ;
- gelatin – 12 g;
- salt – 7 gr.
How to make tomatoes in gelatin for the winter using this recipe
Tomatoes in jelly slices are awesome for the winter
If you pay attention to the winter menu, it always contains snacks in the form of cucumbers or tomatoes; they make our lunches varied and, by and large, even more delicious. These vegetables are the most popular for seaming, so every housewife keeps several proven recipes in stock to make preparations for the winter. Canned tomatoes are loved in any home and every family cannot resist canned vegetables, especially if they are pickled according to a special recipe. This is exactly the recipe I offer you today. Sliced tomatoes in jelly with the addition of dry mustard are more like a salad and will be the highlight of your holiday and family feast. To prepare, we need a set of simple, affordable spices: peppercorns, cloves, dry mustard and garlic. All of them will ultimately add an incredible taste to the tomatoes, and they will turn out to be truly piquant. And sweet pepper will fill everything with its aroma.
Grocery list:
- 700gr. ripe tomatoes;
- 1 small sweet pepper;
- 1 clove of garlic;
- 1-2 pcs. dried cloves;
- 1 tsp dry mustard;
- 2-3pcs. peppercorns;
- 1 tbsp. gelatin;
- 2 tbsp. Sahara;
- 1 tbsp. salt;
- 1 tbsp. 9% vinegar;
- 1 liter of water for marinade + 100 ml. for gelatin.
Prepare tomatoes in slices according to this recipe:
Tomatoes in jelly filling are an unusual savory appetizer that will perfectly complement a festive feast. Whether sliced or cooked whole, it will win the hearts of your guests, and everyone you know will ask you for recipes.
In winter, there is always a lack of vitamins found in fresh fruits and vegetables. In connection with this, canning various gifts of nature is widespread in Russia. Each housewife has her own recipes and all sorts of tricks. Basically, the beginning of autumn marks the peak of the closing of compotes, jams and other things. One of the most popular preparations is tomatoes. There are many classic recipes, but recently new ones have become popular. For example, a recipe for tomatoes canned in gelatin: there are several ways to prepare tomatoes in gelatin filling.
Classic recipe
Ingredients:
- Fresh tomatoes (small) – 300 g;
- Onions - half an onion;
- Garlic – 4 cloves;
- Black pepper – 4 peas;
- Bay leaf;
- Sprig of dill – 1 pc.;
- Gelatin – 25 g.
Cooking method:
- Wash the tomatoes, peel the garlic and onions.
- Cut the tomatoes into slices.
- Cut the onion into half rings.
- Prepare the jars: wash them thoroughly and sterilize them. The simplest method of sterilization is in a gas oven. The washed jars are placed in a cold oven with the neck up. The temperature needs to be gradually raised. When the temperature is +150 Celsius, the jars should be left in the oven for 15-25 minutes (depending on their size). After that, you can continue to work with them.
- For this recipe you will need 500 g or 800 g jars. Place chopped tomatoes, garlic, onions, bay leaves, dill and pepper in the jar.
- You need to prepare a gelatin solution. To do this, you need to dilute gelatin in a glass of boiled water and leave it in this state for an hour.
- While the gelatin swells in water, you need to pour 3 cups of water into a separate pan, add one and a half tablespoons of salt and a spoonful of sugar. Boil.
- Then place the solution in a water bath, heat it up, stirring continuously (do not bring it to a boil!).
- When the solution has cooled, strain it through a cotton or gauze cloth and put it back on the fire. You need to boil for several minutes;
- Pour water with salt and sugar into the jelly solution - mix well. Bring all this to a boil.
- Pour the resulting mixture over the tomatoes, cover and place in a cool place until completely cooled.
To prevent the jars from bursting, they should be cooled gradually, for example, by wrapping them in a blanket and waiting until they cool down. Only after this should it be taken down to the basement or transferred to the pantry.
Tomatoes in gelatin in a hurry
Ingredients:
- Fresh tomatoes – 500 g;
- Onion (large) – 1 piece;
- Gelatin – 10 g;
- Bay leaf – 1 piece;
- Allspice – 3 peas;
- Water - one liter.
Cooking method:
- Dip the tomatoes in hot water for a couple of minutes, then soak them in cold water - this will help make them softer.
- Then cut the tomatoes into half rings or slices.
- We also break the onion (in half rings).
- Pour gelatin with warm boiled water and leave for 40 minutes until it swells.
- We sterilize jars. This can be done using a regular kettle: fill half the kettle with water, bring to a boil, reduce the heat and open the lid. We attach the neck of the jar in place of the lid. Steam sterilizes dishes within 2-5 minutes.
- Add salt, sugar and seasonings to the water. The mixture should boil for 2-3 minutes.
- Place tomatoes and onions in layers in jars.
- Pour the prepared mixture into the gelatin solution and mix well.
- We pour all this into jars and place them in a warm place, having previously closed the jars with metal lids.
"Spices of the East"
Ingredients:
- Tomatoes (small) – 10-20 pieces (depending on the density of filling the jar);
- Ground cinnamon – 1 level teaspoon;
- Vinegar 9% - 250 ml;
- Gelatin 170 g;
- Water – 2 liters;
- Cloves – 10 pieces;
- Sugar – 100 g;
- Salt – 120 g;
- Allspice – 10 pieces;
- Bay leaf;
- Onion – 2-3 onions.
Cooking method:
- Gelatin should be poured with 200 grams of water and left for forty minutes or an hour.
- Wash the tomatoes thoroughly. You need to cut them either into slices or slices of medium thickness.
- Peel, chop and place the onion on top of the tomatoes.
- Add salt, pepper, sugar, cloves and other spices to the remaining water. Boil.
- Strain the gelatin and pour into the solution, let it boil.
- After boiling, add vinegar and bring to a boil again.
- After this, add the marinade to the tomatoes.
- Sterilize the jars in a saucepan, close and leave in a warm place.
New Year's snack "Cherry in gelatin"
Ingredients:
- Cherry tomatoes – 1kg;
- Onions – 2 onions;
- Bay leaf – 1 pc.;
- Water – 2 liters;
- Carrots – 300 g;
- Sugar – 2 (without a slide) tbsp. spoons;
- Gelatin – 10-15 g;
- Salt – 2 tbsp. spoons;
- Vinegar 9% - 2 tbsp. spoons;
- Black pepper – 5-6 peas;
- Allspice – 2-5 peas;
- Carnation.
Cooking method:
- Wash the jars and be sure to sterilize them in a convenient way.
- Soak the gelatin in water for about an hour.
- Wash the tomatoes and cut them into slices.
- Cut the onion into half rings.
- Cut the carrots into strips or small cubes.
- Place half of the vegetable mixture at the bottom of the jar, then tomatoes, and again onions and carrots on top.
- To prepare the marinade, add sugar, spices and salt to water and boil.
- Mix with gelatin. Stir well until the gelatin is completely dissolved in the brine.
- Pour all this over the tomatoes.
- Close all the jars and leave them to cool.
After this, the canned tomatoes can be stored in a place convenient for you.
"Vegetable serpentine"
Ingredients:
- Bell pepper – 3-5 pcs.;
- Tomatoes – 30 g;
- Carrots - 2 pcs.;
- Garlic – 4 pcs.;
- Dill umbrellas – 4-7 pcs.;
- Sweet peas - to taste;
- Currant leaves – 8 pcs.;
- Vinegar 9% - 60 ml;
- Sugar – 0.5 tbsp;
- Bay leaf - two pieces;
- Salt - 50 g;
- Water – 2 liters.
Preparation:
- Dilute the gelatin with 200-300 milliliters of water and leave for 40-60 minutes.
- We sterilize jars in a way convenient for you. To do this, you can get a special sterilizer.
- Tomatoes and onions need to be washed. Cut the tomatoes into slices, grate the carrots.
- Cut the onion into half rings and place it on the bottom of the jar.
- Place tomatoes, bay leaves, carrots, dill, garlic, and currant leaves on top of the onions.
- Boil water with spices, add vinegar and dissolve it all in gelatin.
- After that, add the marinade to the tomatoes and close the jars.
It is important to sterilize the jars well and close them tightly with a lid so that in the future all the work will not be wasted. High-quality sterilization will help to avoid many problems, such as depressurization of jars, discoloration of vegetables, and poor preservation of products.
In order to delight your home with a variety of flavors, you can close the required number of jars for several recipes or add your own secret ingredients to the recipe.
Bon appetit!
In the cold winter months, canned vegetables and fruits significantly allow you to diversify the menu, as well as replenish the body with essential vitamins. Therefore, housewives try as much as possible to “load” the bins in the pantry and cellar - they cook jam, compotes, pickle vegetables, salt them, and make salads. Most people trust proven recipes that are predictable and tested on family and friends.
Others are looking forward to the preservation period in order to experiment with ingredients and spices, and discover new, interesting, and sometimes unusual recipes for their family.
As you probably already guessed from the title of the article, today we will take the second route and prepare tomatoes in gelatin for the winter - this is an excellent solution when you have cracked or too large tomatoes that are not suitable for canning whole. I present to you a selection of proven recipes for jelly tomatoes, with and without sterilization, with onions, parsley and other vegetables.
This recipe is prepared without sterilization, which significantly reduces the time for preservation and preserves nutrients and vitamins that are so important for the body during the cold season. 
Ingredients:
Water – 2 l;
Sugar – 100 gr.;
Salt – 60 gr.;
Peppercorns – 3 pcs.;
Bay leaf – 3 pcs.;
Vinegar 80% - 25 ml;
Gelatin – ½ tsp;
Tomatoes – 750 gr.;
Onion – 2 heads;
Carnation.
The amount of ingredients in the recipe is indicated for 1 two-liter jar.
Preparation:
First, soak the gelatin in a glass of cold water for an hour. During this time, we will prepare the vegetables for preservation and make the marinade.
Tomatoes for canning according to this recipe should be red, firm, and without damage. They need to be washed, prick each tomato with a needle and carefully place in a bowl.
Onions, peel, rinse and cut into thin rings.
Next, let's start preparing the marinade. Pour water into the pan and put it on fire. When the water boils, add salt, sugar, pepper, bay leaf and cloves. Stir and boil for another 5 minutes, then pour in the vinegar and add the swollen gelatin, which needs to be soaked an hour before preparing the marinade, and boil for another 3 minutes.
According to the recipe, we do not sterilize the tomatoes, but the jars must be sterilized before storing the tomatoes. After we have sterilized the jars, fill them up to the hangers with layers of tomatoes and onions.
Fill the filled jars with boiling marinade and cover with a lid, let the marinade cool. Then pour the water into the pan and boil it again and pour it over the tomatoes a second time. The third time we do the same thing, only we don’t drain the water, but close the jar tightly with a lid. Turn the lid down, cover with a warm towel and leave until completely cool!
Before serving, place the tomatoes in the refrigerator to allow the jelly to thicken!
Bon appetit!
Awesome tomatoes in jelly for the winter - you'll lick your fingers. Photo recipe:
Canned tomatoes for the winter with the addition of gelatin will appeal to many people and will be remembered for a long time! In addition, the cooking recipe is very simple, even an inexperienced housewife can handle it, and the resulting taste will surprise you with its similarity to a fresh vegetable! Let's start cooking...
Ingredients:
Tomatoes - 600-700 gr.
Onions - 1 pc.
Parsley - 2 sprigs
Garlic 2-3 cloves
Allspice peas - 6 pcs.
Gelatin - 1 tbsp. l.
Water - 1 liter
Sugar - 3 tbsp. l.
Salt - 1.5 tbsp.
Vinegar essence - 1 tbsp. l.
Cooking process:
First of all, we need to wash and sterilize the jars and boil the lids.
Peeled and washed onions in water, cut into thin rings.
Cut the parsley, previously washed and dried, into medium pieces.
My tomatoes are medium-sized, so I cut them in half, if they are large, then we cut them into 4 parts. I will preserve red and yellow tomatoes.
When all the vegetables are prepared, put one dill umbrella, 3 cloves of garlic, 4-5 onion rings, parsley, 3-4 allspice peas into jars.
Then fill the jar with tomatoes, placing a few more onion rings on top.
So, let's fill each jar.
Let's start preparing the marinade: add salt and sugar to boiling water and stir until completely dissolved, then turn off the heat and leave the marinade on the stove for 3 minutes.
Meanwhile, while the marinade is standing, we pour a little less than a tablespoon of gelatin into the jar. My jars are liter.
Add vinegar essence to the pan with the marinade, mix and fill the jars. Gelatin immediately begins to dissolve.
Place the jars in a deep saucepan and sterilize for 20 minutes from the moment of boiling. Don't forget to put a towel on the bottom. 
Screw the lids on the jars and turn them over.
Before serving, you need to put it in the refrigerator for 2-3 hours so that the jelly hardens!
Awesome tomatoes in jelly are ready! I hope you enjoy this recipe, it's my family's favorite!
Super tasty tomatoes in jelly for the winter without vinegar
Another very tasty and quick recipe for preparing tomatoes in jelly for the winter.
Ingredients:
Tomatoes - 700-800 gr.
Onion - 1 medium onion
Garlic - 3 cloves
Gelatin - 1.5 tsp.
Sugar - 2 tbsp. spoons
Salt - 1 tbsp. spoon without slide
Water - 400 ml
Citric acid - 1/3 teaspoon
Allspice peas
Cooking process:
Dill umbrella (ripe)
Currant leaf - 1 pc.
The amount of ingredients is indicated for 1 liter jar.
Cooking process:
At the bottom of a clean, sterilized jar, we pick dill seeds and put them in the jar; they add an interesting taste to the tomatoes. Then we place onion, currant leaf, and a few peas of allspice on the bottom.
Cut the tomatoes into four parts and fill the jar. I took red, yellow and green tomatoes and layered them. They taste different and look beautiful when served on the table.
When the jar is more than half filled, add 1 dessert spoon of gelatin. I don’t soak it, but immediately pour it into the jar.
Then we put 3-4 onion rings, garlic and fill the jar up to the shoulders with tomatoes.
Prepare the brine: pour water into a saucepan and put it on the stove; when the water heats up, add sugar, salt, citric acid, stir until completely dissolved and let the brine boil.
Fill the filled jar with tomatoes, close it tightly with a lid and send it to sterilize for at least 15 minutes so that the gelatin dissolves.
Turn the jars upside down, cover with a warm towel and leave until completely cool.
Before serving, be sure to refrigerate for 2 hours.
Bon appetit!
Tomatoes in gelatin with onions for the winter. Real jam!
Ingredients:
Tomatoes (strong) 700 g
Onion (small onion) 1 pc.
Parsley (sprigs) 2-3 pcs Black pepper (peas) 5 pcs
Salt (dessert spoon) 1 pc.
Sugar (dessert spoon) 3 pcs
Acetic acid 1 tsp.
Gelatin (dessert spoon) 1 pc.
Dill (sprigs) 2-3 pcs
Mustard seeds 2 pinches
Allspice (peas) 3 pcs
The calculation in the recipe is for a 1 liter jar.
Preparation:
At the bottom of the jar we put half the greens, onions cut into thin rings and peppercorns.
We cut clean tomatoes into halves or quarters, if the tomatoes are large, and compact them tightly into jars, topping them with the remaining herbs. When the jar is full, add mustard seeds.
Pour boiling water and leave for 15 minutes.
Soak gelatin in 3 tablespoons of water. Pour boiling water over the tomatoes again for 15 minutes. Then pour the water into the pan, add sugar and salt. Bring the brine to a boil, then add gelatin and add acetic acid.
Pour the marinade over the tomatoes.
Then the jar with the workpiece must be sterilized. I adapted to sterilize in the microwave at 700W for 2 minutes, then reduce the power by 500W and sterilize for another 3 minutes. The time depends on the power of the microwave; you need to look at least once how long it takes to boil and immediately reduce the power. Or sterilize in a saucepan with water for 15 minutes from the moment of boiling. Don’t forget to place a wooden stand or kitchen towel at the bottom of the pan so that the jar doesn’t burst while it’s boiling.
Before serving this appetizer, place the can of tomatoes in the refrigerator for several hours to allow the jelly to thicken.
Good luck with your preparations!
Take care of yourself and your loved ones!
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