How to Make Tomato Jelly

by Jennifer Loucks

If you are looking for a different type of jelly that compliments meats or fresh bread, make tomato jelly from your garden harvest or store-bought juice. The jelly takes on a flavor based on the seasoning used during processing. Hot jelly with Tabasco sauce adds kick to red meat and chicken, while spiced tomato jelly makes a zesty spread for bread, muffins or rolls.

Measure the tomato juice, lemon juice and sugar, and pour it into a large saucepan. Make one batch at a time, instead of doubling the amounts, for best results.

Add 2 tsp. to 1 tbsp. Tabasco sauce to make a spicy tomato jelly. An alternative is adding cinnamon and cloves, for a mild spiced jelly.

Heat the mixture on high until it comes to a boil, making sure to stir frequently to prevent it from boiling over. Taste the liquid, and adjust the flavor with more seasoning, if needed.

Add powdered pectin and stir until dissolved. Keep the tomato mixture on the stove and bring it back to a boil for one minute. Stir constantly to prevent burning.

Remove the mixture from the heat and stir for three minutes to cool. Skim off any foam with a mesh spoon or small scoop strainer. Let the mixture cool completely, until it is forms a jelly consistency.


  • Pour the liquid into sterilized pint or half-pint jars, leaving 1/4 inch between the liquid and the jar rim. Process the jars in a hot water bath canner for 5 minutes, or 10 minutes if over the altitude of 1,000 feet.

Photo Credits

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About the Author

Jennifer Loucks has been writing since 1998. She previously worked as a technical writer for a software development company, creating software documentation, help documents and training curriculum. She now writes hobby-based articles on cooking, gardening, sewing and running. Loucks also trains for full marathons, half-marathons and shorter distance running. She holds a Bachelor of Science in animal science and business from University of Wisconsin-River Falls.