Tomatoes in gelatin for the winter: 6 simple and tasty recipes for tomatoes in jelly

Greetings to all! Housewives continue to have troubles in the kitchen preparing homemade preparations. In summer cottages, berries, fruits and vegetables ripen in large quantities. I want to wrap up as many jars of tasty snacks as possible so that nothing goes missing from the ripe harvest.

I offer a selection of the best recipes for canned tomatoes in gelatin for the winter. I really love cucumber and tomato preparations. It’s so great when in winter you can quickly open a jar of pickles and serve them as a snack for lunch or a holiday table.

We have already prepared aromatic ketchup, spicy adjika and Bulgarian lecho from tomatoes for the winter. The hero of today's canning is bright and juicy tomatoes in jelly filling.

This is an unusual snack that captivates at first sight with its beautiful design and amazing taste. Tomatoes are cooked in a special marinade, to which gelatin is added, which makes it thick, like jelly. Add to this a bouquet of aromatic spices and seasonings, and you get an incredibly tasty and aromatic snack.

Tomatoes in gelatin for the winter - a simple recipe without sterilization

Just keep the recipe for marinated tomatoes in jelly. You are guaranteed to hear surprised exclamations from guests who have tasted the incredibly tasty preparation. Select fruits that are not too large; they turn out dense, elastic, moderately soaked in marinade.

Take:

Water – 1 liter.
Tomatoes – 0.5 kg.
Bulbs - a couple.
Garlic – 4 cloves.
Bell pepper – 3 pcs.
Gelatin – 10 gr.
Parsley, dill - 10 g each.
Granulated sugar - 3 tablespoons.
Salt – 1.5 tablespoons.
Vinegar 9% - large spoon.
Peppercorns – 4 gr.
Lavrushka - a couple.

How to do:

Soak the gelatin. As a rule, there are instructions on the package; check the amount of water there. Wait for the powder to swell.
Rinse tomatoes, bell peppers, and herbs. Cut out the core with seeds from the pepper, then cut into rings. Peel the onion and chop it into beautiful rings. Cut the garlic cloves into halves.
Place a sprig of herbs, a couple of onion rings and cloves of garlic in the bottom of each jar.
Fill to the top with tomatoes, filling the gaps with Bulgarian rings and onions. Cover the top with an umbrella of dill.
Pour boiling water over it. Let sit for 15 minutes, then drain back into the pan.
Prepare the marinade. Boil water, add spices, peppercorns, bay leaves. Turn off the burner, pour in the swollen gelatin and table vinegar. Stir thoroughly to dissolve the crystals.
Send the gelatin marinade into jars and immediately roll them under an iron lid.
Cool the preserved food under a blanket, placing the containers on the lids.

The most delicious and simple recipe for pickled tomatoes with gelatin per liter jar

A liter jar can take a different number of fruits. But this is approximately 500-600 g. So I give an approximate calculation of the ingredients for this volume. We will preserve it with table vinegar.

Let's take:

600 g tomato,
0.5 onions,
0.5 l of water,
50 g sugar,
15 g salt,
15 g gelatin,
50 ml vinegar 9%,
3 pcs. allspice,
1 bay leaf.

A liter jar takes about 400-500 ml of water. Subtract the amount for pouring gelatin from this volume. Soak gelatin in 50 ml of water. Let's leave for about half an hour.

While we are cutting the tomatoes into halves, cutting out the stems.

Cut the onion into thin slices.

Place tomatoes cut side down in sterile jars, alternating rows with onions.

Pour half a liter of water into a saucepan and dissolve salt and sugar in it.

For aroma, add allspice and bay leaf. Set the heat to maximum. And let it boil for a couple of minutes from the moment it boils.

Remove the saucepan from heating and pour in table vinegar.

Place the gelatin mass here and stir the marinade until it dissolves.

Fill the jars to the very top with this filling.

Cover with sterile lids.

Sterilize in a wide saucepan over low heat for 15 minutes. Pour hot water into the pan.

All that remains is to get the snack and seal it until winter.

Tomatoes in gelatin with onions – “Finger lickin’ good” recipe

The name of the workpiece is not an exaggeration. Both the tomatoes and the thick syrup are so delicious that you'll lick your fingers and the jar.

You will need for 2 liter jars:

Tomatoes – 1.3 kg.
Onion - large head.
Water - liter.
Salt – 30 gr.
Gelatin - the same amount.
Granulated sugar – 100 gr.
Table vinegar – 2 large spoons.
Sweet peas – 6 pcs.
Laurel - a pair of leaves.

Step by step recipe:

Start canning by preparing gelatin. Pour the crystals into 100 ml. water. Leave to swell for half an hour.

Cut the washed tomatoes in half. Remove the place where the stalk is attached.

Chop the onion into thin rings.

Fill glass containers with tomato halves, interspersed with onion rings. Place the halves cut side down.

Pour 900 ml into the pan. water, add salt and sugar. Add peas and bay leaves. Place on the stove. Boil and cook for a couple of minutes. Pour in vinegar, mix well, turn off the burner.

Place the swollen gelatin into the pan. Stir until the crystals are completely dispersed in the marinade.

Pour the marinade into jars. Tighten with screws or cover with regular iron lids, but not completely, since the workpiece will need to be sterilized.

Fill the pan 2/3 full with hot water (from the tap). Lay a cloth on the bottom and place the jars. Thanks to the bedding, glass cylinders will not bounce, move or break.

Wait for the water to boil in the pan. Process the workpiece for 15 minutes with a slight “gurgling” sound.

Seal tightly.

Turn the canned food upside down, wrap it warmly and let it cool slowly. The next day, check the quality of the seaming and roll it up if necessary.

Store tomatoes in gelatin in a cool, unheated room. Shelf life without loss of quality is up to 2 years. Before serving, place the jars in the refrigerator for a couple of hours, then the marinade will be jelly-like.

Delicious tomatoes for the winter in gelatin with bell pepper

Sweet bell peppers are the main component in this recipe, besides tomatoes, of course. You will need a 3 liter cylinder:

2 kg of tomatoes;
large sweet pepper – 2 pcs.;
1–2 tbsp. l. gelatin;
onion – 1 pc.;
garlic – 3–4 cloves;
dill seeds, bay leaves, sweet peas, red and black pepper;
components for the marinade (vinegar - 1 glass, table salt and sugar - 2 each, water 1 l).

The classic cooking method is also suitable for these tomatoes. Storing tomatoes canned in this way in jelly is also standard, that is, they need to be kept in a cellar or in a cold room in the house, in a city apartment - in the coldest place or in the refrigerator in the kitchen.

Awesome tomatoes in gelatin

There is more sugar here, so the tomatoes will come out sweet and spicy at the same time due to the abundance of herbs and seasonings.

You will need for 4 750 ml containers:

Tomatoes – 1.4 kg.
Onion – 4 heads.
Garlic – 5 cloves.
Place on each jar:
Gelatin – 1.5 teaspoons.
Dill - 1 umbrella.
Horseradish leaves, cherries - a couple each.
Allspice and black pepper – 2 + 10 pcs.
Hot red pepper - a piece of pod.
Cloves – 2 buds.

Per liter of water:

Sugar – 4 large spoons.
Salt - a large spoon.
Vinegar 9% - the same.

Step-by-step preparation:

Prick the tomatoes at the base of the stem with a toothpick.

Place herbs, peppercorns, a piece of hot pepper, and a clove of garlic on the bottom of the jars.

Fill the jars with vegetables to the top, placing onion cut into rings into the empty spaces.

Add dry gelatin.

Calculate approximately how much water you will need and pour it into the pan. Bring to a boil, add granulated sugar and salt. When the spices have dissolved, turn off the stove. Pour in vinegar.

Pour the marinade.

Place the jars in a wide pan to sterilize. Add marinade until they are filled to the very top.

Cover with lids. The water in the pan should reach the shoulders of the glass containers. Process the jars for 25 minutes, counting the time after boiling.

At the end of sterilization, screw tightly, turn over and slowly cool the workpiece.

Very tasty tomatoes in jelly just like mom used to have

This recipe has been familiar to me since childhood. My mother always rolled up jars of tomatoes in jelly filling like this. From this amount of ingredients you get 2 jars of 0.5 liters of snacks or 1 liter jar.

Ingredients:

600 g - tomatoes
2 pcs. - onions
1 bunch - dill
10 pieces. - black peppercorns
500 ml - water
1 tbsp. l. - salt
1 tbsp. l. - granulated sugar
3 tbsp. l. - vinegar 9%
1.5 tbsp. l. - gelatin

Cut the washed vegetables into halves. If you have large tomatoes, then cut into 4 pieces.
We cut the onions into thin rings.
Place a sprig of dill and 2-3 black peppercorns on the bottom of sterilized jars. Next, we will lay out tomato slices and onion rings in layers. Fill the jars with vegetables to the very top. Place the tomatoes cut side down.
We dilute edible gelatin with a small amount of water. It is usually diluted in half a glass of water. Follow the instructions given on the package class=”aligncenter” width=”600″ height=”345″[/img]
At this time, prepare the jelly filling. Pour water into a saucepan, add granulated sugar and salt and bring to a boil. Then pour in gelatin, bite, mix everything and remove from heat.
Fill the jars with hot filling and place them in a pan with a towel on the bottom. Fill with warm or hot water so that the level reaches the hangers of the cans.
Cover the preserves with lids and, after boiling the water in the pan, sterilize for 10 minutes.
We take out the jars and screw the lids tightly. Turn the twists upside down and leave them to cool in a warm blanket for a day.

Now you can designate the snack for permanent storage. It can be served with meat, poultry, and potato dishes. The main thing is not to forget to keep the jar in the refrigerator so that the filling becomes thick like jelly.

Salted tomatoes in gelatin

Please note that preservation occurs without vinegar, so be sure to store the preparations in a room with a low temperature.

Ingredients for a 3 liter jar:

Water – 1.5 liters
Tomatoes – 1 kg.
Onion – 2 heads.
Garlic – 3-4 cloves.
Bell pepper – 2 pcs.
Gelatin – 2 large spoons (25 g).
Granulated sugar – 100 gr.
Salt – 2 large spoons.
Dill (umbrellas), pepper, cloves, bay leaves - to taste.

We preserve:

Soak the gelatin granules until they swell well.
Cut the onions into rings, the Bulgarian vegetable into pieces, and divide the garlic into slices.
Prick whole tomatoes at the base with a toothpick. Divide large specimens into halves.
Make the bottom layer in jars from herbs and spices.
Then arrange the tomatoes, topping them with chopped bell peppers, garlic and onions.
Prepare the marinade by boiling water with salt and sugar. After turning off the burner, add the gelatin that has swollen by then.
Pour over the tomatoes and cover with lids. Send the jars for sterilization. For a 3 liter bottle it will take 30 minutes, process liter jars for 20 minutes.

The best recipe for whole tomatoes with garlic in gelatin without sterilization

Now I’ll tell you how to prepare such a delicious dish from whole fruits. We will also close this workpiece without sterilization. It will be useful for those housewives who have planted many varieties of cherry tomatoes on their plot!

Let's take:

3 kg tomato,
head of garlic,
3 onions,
vinegar 9% - 3 tbsp.,
ground pepper to taste,
gelatin – 3 tbsp. (1 tbsp per kg of fruit),
3 tbsp. salt,
4.5 tbsp. Sahara,
a glass of water in the gelling agent,
4 tbsp. water for marinade.

First, soak the gelatin in water for half an hour.

Remove the scales from the onion heads and cut them into rings.

Place the pepper in sterile jars. 5 garlic cloves in each container. To give them a better flavor, chop them into several pieces.

We wash the tomatoes and pierce them in the stem area.

We compact the vegetables into jars, alternating rows of tomatoes and garlic.

Mix sugar and salt in water. Let it heat up on the stove. After boiling, remove from heat. Add 3 tbsp. vinegar.

Place the swollen gelatin mass here with a spoon.

Stir until it melts.

Fill the blanks with brine to the very top and seal them hermetically with lids.

Then turn it over onto the neck so that the air inside the jar rises up and a vacuum forms in the area of the lid.

This version of the seaming must be sent “under a fur coat.” For natural sterilization of fruits to occur by residual heat. Otherwise, there is a high probability that the tanks will explode.

Chopped tomatoes with gelatin

I propose to add one more to your collection of recipes. Suitable if the tomatoes are large.

We take 2 liter jars:

Tomatoes – 1 kg.
Garlic – 5 cloves.
Sweet pepper – 2 pcs.
Bulb.
Leaves of currant, horseradish, cherry.
Cloves – 2 buds.
Peppercorns, allspice – 6 + 4 pcs.
Mustard seeds - a teaspoon.
Coriander - the same amount.
Hot pepper - a small piece.
Sugar - a tablespoon.
Salt – 2 teaspoons.
Essence 70% - teaspoon.
Gelatin crystals - 2 teaspoons.

Preparation:

Cut the tomatoes and garlic cloves in half. Chop the onion into half rings. Chop the bell pepper into strips.
Place green leaves in a jar, add coriander and mustard seeds. Fold in the chopped tomatoes, alternating the halves with garlic, pepper and onion half rings.
Immediately pour sugar and salt into the container. Pour boiling water over it. After 10 minutes, return the brine to the pan.
Boil the brine again, add gelatin granules.
Fill the jars, pour essence under the lid. Seal in any way, then cool upside down, wrapping it warmly.

Tomatoes in jelly for the winter without sterilization, 1 liter. jar - step by step recipe

An appetizing snack in a thick transparent jelly is prepared quite simply, but it turns out amazingly tasty, despite the minimal set of necessary spices.

For 1 jar you will need:

small fruits, as much as will fit into the container (about 1 kg);
2 medium sized onions;
0.5 l. liquids;
40 gr. sand;
20 gr. salt;
13 gr. 9% acid;
2 garlic cloves;
a pair of fresh sprigs of dill and parsley;
10 gr. gelatin granules;
3 pieces each of black and allspice.

Cooking technology:

1. We carefully review the fruits, selecting only whole, elastic tomatoes, without visible signs of spoilage. Then we wash them thoroughly and make a small puncture in the area of the stalk.

2. Fill the bottom of the steamed glass container with sprigs of herbs, leaving a sprig to decorate the top of the workpiece, garlic, pepper and onion rings.

3. Next, lay out the tomatoes, filling the voids with onions. To make the fruits lie more densely, you need to shake the container periodically. Place a sprig of greenery on top.

4. Fill the glass container filled to the top with boiling water, cover and leave for 10 minutes. At the same time, dissolve the gelatin granules in a small amount of liquid.

5. Boil half a liter of water in a container, dissolve salt and sand in it, cook for about two minutes, turn off the gas and pour in the gelatin mass. Stir the mixture.

6. Drain the water from the semi-finished product, pour acid onto the vegetables and fill them with gelatin brine.

7. Close the appetizer and cover it with a duvet until the product cools.

How to prepare tomatoes, onions and carrots in jelly

You can't help but like the very tasty tomatoes and marinade. Bookmark the recipe.

Required for a liter jar:

Tomatoes – 350 gr.
Bell pepper.
Bulb.
Carrot.
Garlic – a clove.
Parsley, dill umbrella.

For 1 liter of marinade:

Gelatin – 30 gr.
Sugar – 70 gr.
Salt – 50 gr.
Vinegar 9% - ½ cup.
Lavrushka.

We prepare:

Cut the onion into rings, carrots into cubes, and pepper into slices.
Place a clove of garlic, parsley, onion rings, carrots, and pepper on the bottom of the sterilized container.
Fill with tomatoes, cover with an umbrella of dill on top.
Dissolve gelatin in a glass of water and wait until it swells completely.
Prepare the marinade by adding spices and bay leaves to boiling water. Pour in the vinegar and add the gelatin.
Fill the jars with hot filling. Sterilize as usual for 15 minutes.

Canned tomatoes in jelly Latvian style

Gelatin perfectly retains the shape of fruits, leaving them elastic and very juicy. And the jelly-like marinade is a very tasty addition to preservation.

Required Products:

1 kg of fruits;
3 onions;
50 gr. green dill;
50 gr. sand;
40 gr. salt;
1 l. liquids;
6 tbsp. l. 9% acid;
3 tbsp. l. gelatin;
10 peppercorns.

Instructions for preparing tender tomatoes:

1. Small fruits need to be sorted, washed and cut in half.

2. Cut peeled medium-sized onions into thin slices.

3. Place a couple of sprigs of dill (you can use parsley) at the bottom of the jar. A dry umbrella will do, but greenery looks more elegant.

4. Then add pepper and make a kind of “pillow” of onion rings. Tomatoes are placed on top.

5. The jars are filled to the top, alternating layers of onions and tomatoes. Gelatin is diluted with warm water and left to swell.

6. Water is poured into a container and placed on the hob, sugar and salt are added and brought to a boil. Then the gelling mass is added, the brine is quickly stirred until the last grain is dissolved, vinegar is added and removed from the flame.

7. The marinade is poured over the vegetables, which are covered with lids, placed in a pan with a towel on the bottom and filled with hot water up to the hangers. You need to sterilize within 10 minutes.

8. The lids of the finished snack are tightly screwed on, the glass container is turned over and put away under a duvet for a day.

How to choose the right tomatoes for harvesting for the winter

In order to enjoy the exquisite taste of canned tomatoes in winter, you need to choose the right tomatoes and choose a good recipe. What to look for when choosing vegetables for canning with gelatin without sterilization:

The fruits must be ripe, without green spots. Yellow or red tomatoes can be used for twisting; some recipes are designed for preserving green vegetables.
To preserve for the winter, it is advisable to choose medium-sized tomatoes. This is due to several factors: they fit easily into a jar and are evenly soaked in the marinade, which helps result in an amazing taste.

Tomatoes should be firm, without bruises, black spots or white spots or other damage.
Vegetables for harvesting for the winter, if possible, should be homemade and of the correct shape. Before canning, be sure to remove the tops and greens from the fruit.
You need to carefully examine each fruit that is intended for canning, otherwise one bad tomato can ruin the taste of the rest of the tomatoes.

To preserve tomatoes without sterilization for the winter in jelly, in addition to the correct selection of vegetables, the preparation of the container where they will be stored plays an important role. So, the ideal option for preparing tomatoes for the winter with gelatin is to use liter or two-liter jars: it is convenient, economical, and many recipes are designed for this amount. Before storing, containers should be thoroughly washed and sterilized.

Cooking a dish step by step with photos

Step 1

To prepare delicious pickled tomatoes in jelly for the winter, we will need the following ingredients: fresh selected small tomatoes, onions, drinking water, sugar, salt, gelatin, table vinegar (9%), allspice, peas and bay leaves. The quantity of products is indicated for two jars, each with a capacity of 1 liter (in the steps I photographed only one jar). Depending on the size of the tomatoes, their weight may vary, as well as the amount of water (marinade).

Step 2

To begin with, pre-soak 30 grams of gelatin in 100 milliliters of cold boiled water (take from the total volume) and leave for half an hour. It is for this recipe that I do not buy instant gelatin, but one that requires soaking (read the instructions on the package carefully).

Step 3

Next, wash and dry 1.3 kilograms of tomatoes. I personally needed this number of Slivka tomatoes to tightly fill two liter jars. Cut each tomato in half lengthwise, cutting out where the stem attaches.

Step 4

We clean a fairly large juicy onion and cut it into fairly thin slices.

Step 5

You must first sterilize the jars in any convenient way. I do this in the microwave - I wash the jars in a soda solution, rinse them and pour about 100 ml of cold water into each. I steam them in the microwave at the highest power for 5 minutes each. I simply boil the lids in water for about 5 minutes. Place the tomato halves cut side down in the jar, alternating slices with onion slices. Fill the second jar in the same way.

Step 6

Now let's make a marinade for future vegetable preparation

Important: I indicate the layout of the necessary ingredients for 1 liter of water, but in reality, with a decently dense packing of tomatoes, about 700 milliliters of filling will be required. Pour 900 milliliters of water into a saucepan (100 milliliters were used for gelatin), add 100 grams of sugar, 30 grams of table salt (not iodized), 6 allspice peas and a couple of small bay leaves

Step 7

Bring the brine to a boil and cook for 1-2 minutes. After this, turn off the heat, add the gelatin, which is already swollen, and 2 tablespoons of vinegar. Mix thoroughly so that the gelatin is completely dissolved in the marinade. If you re-boil the marinade, the gelling properties of gelatin may weaken significantly or disappear altogether.

Step 8

Pour the hot marinade over the tomatoes and onions to the very top.

Step 9

Screw the lid onto the jar, but not all the way. Or cover with a tin lid if the jar needs to be closed using a seaming key.

Step 10

For storage, this workpiece must be sterilized. To do this, take a pan of suitable volume, put a piece of fabric on the bottom (so that the jar does not burst), and place the workpiece. Fill the jar with water up to the shoulders (it can be cold, it can be warm, but not with boiling water, so that the glass does not burst from the temperature difference). Place the pan on the fire, bring to a boil and, with a slight gurgle, sterilize the pickled tomatoes in jelly for 15 minutes. The countdown begins from the moment the water boils in the pan.

Step 11

When the time is up, take out the jar and tighten the lid tightly (close with a key).

Step 12

Turn the jar of pickled tomatoes in jelly upside down and wrap it in a blanket or blanket. Leave it until it cools completely, then store it in a cool, dry place - a basement or cellar.

Step 13

During storage, the marinade will not become jelly, no matter how hard you try - the filling will remain liquid, as in classic pickled tomatoes. To serve prepared tomatoes the day before, place the jar with the preparation in the refrigerator to allow the gelatin to work.

After cooling, the marinade will turn into jelly - tasty, piquant, perfectly balanced in salt-sugar-vinegar. The tomato slices will retain their elasticity and density, and the onion rings will have a pleasant crunch. Tanya, thank you very much for your order. I will be glad if the result does not disappoint and everyone at the table remains full and satisfied. Cook for your health and bon appetit, friends!