Tomato Jelly Recipe

This vibrant tomato jelly is a delightful departure from the usual sweet varieties. It's a fantastic way to add a pop of color and a burst of tangy tomato flavor to cheeseboards, crackers, and even sandwiches. Made with fresh tomatoes, sugar, lemon juice, and a touch of pectin, this recipe comes together quickly and easily.
Unlike its sweet counterpart, tomato jelly isn't meant to be spread thickly on toast. Instead, it's served in small portions to complement savory dishes. Think of it as a gourmet chutney bursting with fresh tomato flavor. Pair it with sharp cheeses, cured meats, or even grilled vegetables for a delightful sweet-and-savory combination.

Ingredients

• 1 (14.5-ounce) can diced tomatoes, undrained
• 1/2 cup granulated sugar
• 1/4 cup lemon juice
• 1 tablespoon balsamic vinegar
• 3 whole cloves
• 1 (3-ounce) package powdered fruit pectin
• 1/4 cup cold water

Directions

1. In a medium saucepan, combine the diced tomatoes, sugar, lemon juice, balsamic vinegar, and cloves. Bring the mixture to a boil over medium heat, stirring occasionally. Reduce heat and simmer for 15 minutes, or until the tomatoes have softened and the mixture has thickened slightly.
2. Remove the cloves and discard. Using an immersion blender or a food processor, puree the tomato mixture until smooth. Strain the mixture through a fine-mesh sieve into a clean saucepan, discarding any solids.
3. Stir in the fruit pectin and cold water. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly. Boil for 1 minute, stirring constantly.
4. Remove the pan from heat and skim off any foam with a spoon. Ladle the hot jelly into sterilized canning jars, leaving 1/4 inch headspace. Wipe the rims of the jars clean and seal with lids. Process the jars in a boiling water bath canner for 10 minutes.
5. Let the jars cool completely at room temperature, then store in a cool, dark place for up to one year.