Products for 5 liters
Tomatoes - 3 kilograms
Carrots - 2 pieces
Onion - 2 heads
Garlic - 8 cloves
Peppercorns - to taste
Bay leaf - to taste
Vinegar - 1 teaspoon
Sugar - 3/4 cup
Salt - 3 tablespoons with a slide
Gelatin - 2 tablespoons
Water - 2.5 liters

How to cook tomatoes in jelly
1. Pour a liter of cold water into a saucepan, add gelatin granules (or gelatin powder), mix, leave for 40 minutes to swell the gelatin.
2. Wash the tomatoes, dry them, cut each tomato into 4-6 slices or circles 1 cm thick. If the tomatoes are small, prick each with a toothpick.
3. Peel the onion and cut into rings.
4. Wash the carrots, peel and cut into thin slices.
5. Prepare the filling-marinade: bring 1.5 liters of water to a boil, reduce heat, put salt, sugar, vinegar.
6. Add soaked gelatin.
7. Add carrots and boil for another 3 minutes.
8. Put spices on the bottom of the jars: peppercorns, bay leaf, garlic.
9. Add chopped tomatoes, interspersed with onions to the very top of the jars.
10. Fill jars with hot gelatin filling.
11. Lower the jars into a saucepan with hot water lined with a towel - so that the filling level of the jars corresponds to the fullness of the pan with water. 12. Bring the water to a boil and sterilize the marinated tomatoes for 10 minutes.
13. After sterilization, carefully remove the jars and seal them tightly with sterile lids.

And someone came up with the idea of ​​​​adding gelatin to the usual marinade for preservation! The thing turned out to be very strange, but, surprisingly, useful and very tasty. Absolutely everything is eaten from the can! No ownerless brine with a lone tomato floating in it, which is rearranged back and forth, so as not to pour it out and wash the jar after itself. The jelly filling disappears almost before the vegetables themselves - it turns out so appetizing. And themselves canned tomatoes, thanks to thick " environment”, perfectly retain their shape and rich taste. In a word, you should definitely prepare at least for samples tomatoes in jelly for the winter - awesome, fragrant, spicy and original. I have tried 2 recipes so far and am happy with both.

Close up tomatoes in spicy jelly brine without sterilization

Ingredients:

Output: about 2.5 liters.

How to prepare tomatoes in transparent jelly (step by step recipe with photo):

Cut the onion into moderately thin rings or half rings. You can safely increase its amount to about 1 kg, if you like, of course. The onion is also very tasty.
Select the smallest, prettiest and ripest tomatoes. Small fruits, when rolled up without mandatory sterilization, are better saturated with boiling water and jelly filling. Therefore, they will definitely not deteriorate before winter. In addition, small tomatoes fill jars more densely. Wash the vegetable. Inspect each tomato carefully so that there are no dark spots, cracks, dents and other defects on it. Make 3-5 deep punctures with a toothpick so that the middle of the tomatoes also warms up well when pouring.
For preservation, large 3- liter cans or smaller containers - 0.75-2 liters each. Rinse the selected container well, rub it inside and out with baking soda for disinfection. Glass should "creak" under the fingers. Divide spices into jars - peppercorns of both types, dill, bay leaf and peeled garlic cloves.
Lay out a layer of tomatoes. Top with a layer of onions. Alternate vegetables until the jars are full. Boil clean water. Pour the tomatoes up to the neck. Cover with clean lids. In order for the fruits to steam well and not to ferment until winter, you need to let them stand for 15-20 minutes (depending on the volume of the container).
In the meantime, prepare the gelatin filling. Pour the gelatin into a small bowl. Add about half a cup of hot (but not boiling) water. Stir. Let the mass stand so that the granules swell and partially dissolve.
Drain the liquid from the jars. She won't be needed anymore. Prepare the jelly base. Measure out 1.5 liters of water. Pour salt and sugar into it. Bring the marinade to a boil.
Add dissolved gelatin. Stir. As soon as you see the first signs of re-boiling, remove the filling from the heat.
Pour vinegar into jars. Pour the gelatin brine over the tomatoes and onions.
Roll up and flip. Wrap up and chill. The next day, when the jelly hardens, you can remove the preservation in the cellar. When stored in the refrigerator, the gelatin brine may become slightly cloudy. But this will not affect the taste.
Personally, I have such tomatoes stored until winter in a dark, dry, cool pantry. Never exploded. Tomatoes come out juicy, fragrant, just awesome. Jelly turns out fragrant, spicy and tender.

Simply awesome tomatoes in jelly based on dry gelatin with mustard

Required products:

Step by step simple recipe with photo:

For the preparation of preservation, you can use gelatin of any kind - in plates or granules (instant). The first must be soaked in warm clean water and wait until it dissolves. The second swells quickly, in a matter of minutes. Pour in the material. Stir. While the jelly base is being prepared, take care of the other ingredients of the workpiece.
Tomatoes are better to take small, fleshy, elongated. Wash the fruits. Remove the stems. Cut the pulp into 2-4 parts, depending on the size of the tomatoes.
Remove the seeds from the pepper pod. Cut into rings or thin strips.
Take jars of the required capacity. Clean them out with baking soda. Rinse several times. Put a clove of garlic, a few sweet peas and a clove on the bottoms. Send a third of sweet pepper there.
Fill the container with tomato slices, alternating them with the remaining pieces of bell pepper.
Prepare the marinade. The calculation of ingredients is given for 1 liter. If you need to make 3 liters of tomato brine, triple the amount of all ingredients. Pour water into a saucepan. Add mustard powder, salt and sugar. Cook over low heat until the marinade boils. Stir to speed up the dissolution of dry ingredients. Do not increase the heat intensity to bring the brine to a boil faster. Mustard at a rapid boil will give abundant foam.
Remove the liquid from the stove. Immediately pour in the swollen gelatin. Stir until smooth.
Pour in a spoonful of vinegar.
Pour the hot mustard jelly over the tomato halves. Cover with lids. Sterilize in a large pot of boiling water for 12 minutes (liter jars). It takes 18 minutes to sterilize preservation in a 3-liter container. The countdown starts after the liquid boils in the sterilization tank.
Seal the workpiece hermetically. Turn upside down. Wrap up with a blanket. When the preservation has cooled, put it in a cold place before winter.

Tomatoes in jelly for the winter are amazingly tasty. The fact is that jelly, unlike ordinary marinades, perfectly retains the taste and aroma of fresh fruits. Tomatoes, even if cut into slices, will remain elastic and juicy. There are many recipes for making such tomatoes, here are the most popular ones.

In order for the marinade to harden into a jelly, gelatin must be used. This product can be bought in the form of powder (granules) or plates. Which option you prefer is up to you. The properties of the products differ slightly.

As a rule, gelatin must be soaked in cold water for about 20 minutes. During this time, it will increase significantly in volume. Then the gelatin is dissolved by putting the dishes with it on a small fire. It is necessary to warm up, stirring constantly until completely dissolved. It is convenient to "dissolve" gelatin in microwave oven, but in any case, it is important to ensure that the solution does not boil, otherwise it will lose its gelling properties.

Then the gelatin solution is poured into the marinade, already removed from the heat. It is impossible to pour the solution into a boiling liquid, the jelly will not harden.

There are other options for cooking tomatoes in jelly. So, in some recipes it is recommended to pour dry gelatin into jars of vegetables, and then pour the marinade. After the jars are closed, you will need to put the jar on its side and roll it on the table a little so that the gelatin dissolves.

Tomatoes in jelly are prepared without additives or with the addition of garlic and onions. Be sure to use spices, they give the marinade and tomatoes flavor.

Gelatin is collagen in its purest form, so eating meals with this ingredient is beneficial for maintaining the beauty of the skin and strengthening hair and nails. In addition, gelatin is very useful for joints.

Tomatoes in jelly - a simple recipe for a liter jar

To begin with, it is worth mastering a simple recipe for harvesting. The marinade is prepared without soaking the gelatin. Tomatoes are firm, lightly salted, slightly sweet. Here is a recipe for a liter jar.

• 500-600 gr. tomatoes;
• 0.5 bulbs;
• 1 clove of garlic;
• 2 bay leaves;
• 1 tablespoon of edible gelatin powder;
• 5 peas of allspice;
• 0.25 teaspoon of citric acid;
• 2 tablespoons of granulated sugar;
• 1 tablespoon of salt.

We wash the tomatoes, cut into large slices, cutting out the attachment points of the stalks. A medium-sized tomato is enough to cut into four parts.

Advice! If there was no citric acid at home, then this ingredient can be replaced with 1 teaspoon of table vinegar (9%).

We prepare liter jars. We thoroughly rinse the jars, then sterilize them over steam or in any other convenient way. We wash the lids, fill with water and put on the stove. Sterilize them in boiling water for a couple of minutes.

At the bottom of the prepared jars we put a clove of garlic cut in half lengthwise, as well as an onion cut into plump rings. Then lay out the tomato slices, filling the jar to half the volume. Sprinkle the tomatoes in the jar with gelatin, and then fill the jar with the remaining tomatoes to the level of the “shoulders”.

Read also: Assorted cucumbers and tomatoes for the winter - 8 recipes

Pour 1 liter of water into a saucepan, add salt and sugar. Bring to a boil, add bay leaves and peppercorns, boil for three minutes. Pour the brine into the jar (we prepared the brine with a margin, all of it will not go in). Cover with boiled lid.

We put a jar of tomatoes in a sterilizing pan, heat to a temperature of 85-90 degrees and hold for 15 minutes. Then we take out the jars, carefully lift the lid, pour in the vinegar and immediately roll up the jar tightly. We set the jars upside down, wrap them in a warm blanket for slower cooling and leave for a day. Then we take it to storage. You can store canned food at room temperature.

Tomatoes in gelatin slices

Another cooking option canned tomatoes slices in jelly, the difference is that we will first “dissolve” gelatin in water.

• 1-1.2 kg of tomatoes;
• 100 gr. onion;
• 1 clove of garlic;
• 3 peas of allspice;
• 3 black peppercorns;
• 2 tablespoons of gelatin;
• 0.5 liters of water;
• 1 tablespoon of sugar;
• 1 tablespoon of salt;
• 60 ml of table vinegar (9%).

From this amount of products, two half-liter jars of canned food are obtained. Wash the tomatoes well, dry and cut into two or four parts, depending on the size, cut out the stalks. We clean the onion and garlic, cut the onion into rings, garlic into slices.

We prepare the jars, as usual - wash well and sterilize. We boil the lids. We put slices of tomatoes in prepared jars, as densely as possible, but do not tamp, otherwise they will wrinkle. Place the chopped onion and garlic on top of the tomatoes.

Soak gelatin in a glass of cold boiled water. Usually, 20-30 minutes are enough for gelatin to swell. We dissolve the gelatin by placing the dishes with it in the microwave or heating on the stove. Stir occasionally and make sure that the solution does not boil.

We do the filling. To do this, boil water, add salt and sugar, let it boil for a couple of minutes. Then pour in the vinegar and turn off the heat. Add hot gelatin solution to the hot marinade, stir well. Pour the filling into jars, cover with boiled lids.

Sterilize half-liter jars in boiling water for 10 minutes. Then immediately roll up. Cool in the air, turning the jars upside down.

Cooking with onions without sterilization

This version of the preparation of tomatoes and onions is prepared without sterilization. To prepare three cans of canned food (the volume of a can is 0.75 liters), we will prepare:

• 1.2-1.5 kg of small tomatoes, for example, cream varieties;
• 3 small onions;
• 9 bay leaves;
• 18 black peppercorns;
• 6 cloves of garlic;
• 3 sprigs of dill;
• 25 gr. powdered gelatin;
• 3.5 glasses of water;
• 45 gr. salt;
• 40 gr. Sahara;
• 60 ml table vinegar.

We sterilize jars and lids in advance; by the time the preparation of the workpiece begins, the container should be completely dry.

Wash the tomatoes, cut in half. Cut the onion into half rings about 0.5 cm wide, cut the garlic into plates. We wash the dill sprigs.

At the bottom of the prepared jars we put a little garlic, a sprig of dill and 6 peppercorns each. Lay the tomatoes cut side down, trying to lay them as tightly as possible. We layer the layers of tomatoes with chopped onions and garlic. The top layer should be from onions. Put bay leaves on top of the onion. Fill jars with boiling water and leave for 15-20 minutes.

Read also: Soup dressings for the winter - 14 simple recipes

Boiled gelatin pre-soaked in cold water is dissolved by heating the dishes with it on the stove. It is necessary to constantly stir the solution and prevent boiling. Cook the filling by boiling water with sugar and salt. Pour vinegar and hot gelatin solution into the boiling filling, mix and immediately remove from heat.

We drain the water from the cans and immediately pour in the fill that has just been removed from the stove. We close the jars hermetically, leave them to cool "under a fur coat."

Spicy cherry tomatoes in jelly with garlic and pepper

If you want to cook whole tomatoes in jelly, then choose cherry tomatoes. These small fruits are great for canning, cook them with garlic and hot peppers.

• 1.5 kg of cherry tomatoes;
• 1 pod of hot pepper;
• 6 cloves of garlic;
• 25 gr. instant gelatin;
• 1 liter of water;
• 1 tablespoon of salt;
• 2 tablespoons of sugar;
• 4 tablespoons of vinegar (9%);
• 10 peas of allspice;
• 4 currant leaves.

The indicated norm of products is designed for 2 liter jars. We wash the tomatoes, carefully separating the green stalks. We wash the hot pepper, clean it from seeds, clean the garlic cloves.

Banks are sterilized in any convenient way. At the bottom of each jar we put washed currant leaves (2 pieces per jar), half a hot pepper, distribute black peppercorns and garlic cloves, which need to be cut in half.

We tightly pack the tomatoes in a jar, but in no case, do not tamp. Pour boiling water into the jars to the top, cover with boiled lids, leave for 20 minutes. Boil a liter of water for the marinade, adding salt and sugar to it. Remove the marinade from the heat, pour instant gelatin into it and stir vigorously until it is completely dissolved.

Canned tomatoes in gelatin are a great way to diversify winter preparations. The big advantage of this recipe is the ease of preparation, which is especially appreciated by housewives. Tomatoes in jelly have a delicate, pleasant taste, and a thick filling that envelops the fruit softens their skin and pulp. Due to the properties of gelatin, it is possible to use vegetables of any size and even cracked tomatoes for the preparation of preservation.

How to choose the right tomatoes for harvesting for the winter

Rolling tomatoes is best done in August and September, when the yield of vegetables is maximum. At this time, the stalls of markets and shops are filled with different varieties of tomatoes, which are much juicier and more aromatic than those sold at other times of the year. Any type of tomato is suitable for preserving vegetables in jelly, but it is better not to take too overripe and rotten fruits - leave such vegetables for harvesting adjika or fruit drink.

The best step-by-step recipes for cooking tomato in jelly

Experienced housewives know that not all tomatoes are suitable for pickling. It is allowed to roll up fresh tomatoes only as a whole, otherwise the fruits will simply spread into gruel. Battered, damaged, rotten or too large tomatoes should not be clogged. However, the recipe with jelly allows you to use almost any vegetable for winter harvesting. Gelatin has the ability to strengthen the structure of the fruit, so pickled tomatoes keep their shape, even if they are cut into halves.

Recipe with onion and oil in liter jars

Filling in the form of jelly does not make the brine too thick, and the tomatoes are hard - it is relatively liquid and acts as a soft fixative that maintains the integrity of the tomatoes. Thanks to jelly, the fruits do not lose their shape, remaining elastic. Tomatoes with onions and butter come out lightly salted, sweetish in taste and very spicy. For the preparation of this original winter preparation, it is better to choose red, ripe fruits.

Ingredients:

• A tablespoon of sunflower oil.
• Bulb.
• 7 bay leaves.
• 15 peppercorns.
• teaspoon of gelatin.
• Half a glass of vinegar.
• Litere of water.
• 40 grams of salt.
• 60 grams of sugar.
• Cinnamon (optional).
• Carnation - 5 pcs.
• Tomatoes (as many as will fit in the jar)

A simple recipe for tomatoes in jelly with onions and butter:

1. Pour sunflower oil into the bottom of a liter jar, put pepper, bay leaf (5 pcs.).
2. Place halved or quartered tomatoes, onion rings.
3. Prepare the marinade by boiling a mixture of water, remaining seasonings (cloves, cinnamon, sugar, salt, bay leaf, vinegar) and gelatin for 5 minutes. Dissolve the latter in advance in warm water (half a glass is enough).
4. When the marinade has cooled to room temperature, and the dishes have been sterilized with boiling water for 20 minutes, pour and cork the tomatoes.

Sweet pickled tomatoes in gelatin filling

By choosing this method of canning tomatoes, you will get a very tender, tasty, sweet snack for the winter. The spicy marinade turned into jelly will also not go unnoticed by your household - it is no less tasty than the fruits themselves. To prepare such a dessert twist, it is better to choose small cherry tomatoes. The following describes how to cook sweet tomatoes in liter jars with jelly brine.

Ingredients:

• One head of garlic.
• 2.5 kg of tomatoes.
• Gelatin - 10 grams.
• A teaspoon of vinegar essence (70%).
• Litere of water.
• A small bunch of parsley.
• 40 grams of salt.
• Carnation - 3 pcs.
• Black pepper - 5 peas.
• 130 grams of sugar.

step by step classic recipe jelly tomatoes:

1. Pour the gelatin into a glass, fill it with warm water until dissolved.
2. Peel and cut garlic cloves into 3-4 pieces.
3. Wash tomatoes, parsley. Coarsely chop the last one. Remove the stalks from the tomatoes, place the pieces of garlic in the resulting incision.
4. Pack tomatoes into jars, sprinkle with parsley on top.
5. Pour the fruits with hot, boiled water, drain the liquid after 10 minutes.
6. Prepare the marinade by adding salt, sugar, other spices and gelatin to boiling water. Let the liquid boil for 10 minutes.
7. Add vinegar essence to jars with tomatoes and immediately pour boiling marinade.
8. Close the containers with lids, wrap with a blanket. When the preservation has cooled, move it to a cold cellar.

Canned halves with citric acid without sterilization

It is not possible to cook tomatoes for the winter with slices without gelatin. Soft, juicy vegetables spread as soon as they are poured with brine, so housewives are accustomed to clogging the fruit entirely. The recipe with jelly provides an opportunity to cook very appetizing and dense tomato slices. Moreover, the taste of the workpiece does not suffer from this, since all the main spicy substances of the brine have time to soak the tomatoes before it thickens.

Ingredients per liter jar:

• Half an onion.
• Tomatoes (how much will go in).
• A quarter teaspoon of citric acid.
• 2 tablespoons of sugar.
• 1 tablespoon of gelatin.
• 2 cloves of garlic.
• 2 bay leaves.
• 1 tablespoon of salt.
• 5 peppercorns.

How to cook tomatoes with citric acid and jelly:

1. Peel the fruits, cut into large pieces.
2. Sterilize jars, put onion rings, chopped garlic on the bottom. Lay out up to half the capacity of the tomatoes.
3. Sprinkle the ingredients with gelatin, fill the jar with the remaining tomatoes to the brim.
4. Take a liter pot of water, add sugar, salt. Add pepper, bay leaves, boil the filling for several minutes until the seasonings dissolve.
5. Fill containers with tomatoes with brine, pasteurize for 10-15 minutes.
6. Add vinegar and seal the workpiece for the winter. Turn the jars upside down, leaving them to cool under the warm material.

Whole cherry tomatoes with tomato paste, like fresh

The recipe for cherry tomatoes with jelly filling is very unusual, such an appetizer will definitely appeal to everyone who tastes it. This dish should be served both for a regular lunch and for a festive table. Appearance vegetables marinated in jelly is very original, compared to the usual salted tomatoes, so they will become a real decoration of any feast. Below is a recipe for cherry tomatoes with jelly tomato paste.

Ingredients:

• 2 tablespoons of tomato paste.
• Cherry tomatoes.
• 2 tablespoons of salt, sugar, gelatin.
• Bay leaf (1 pc.).
• Parsley, green onions (any amount).
• Apple cider vinegar - 2-3 tablespoons.
• 5 carnations.

A step-by-step recipe for a royal appetizer with cherry tomatoes and gelatin:

1. Soak gelatin in a small amount of warm water for half an hour.
2. Wash, dry and lightly prick the tomatoes with a toothpick to prevent the fruit from tearing during sterilization.
3. Fill sterile jars with ingredients, alternately laying out parsley sprigs, green onions, and tomatoes.
4. Add a liter of water, salt, sugar, tomato paste, vinegar, allspice, cloves to the gelatin. if you love spicy snacks season the brine with chili. An alternative to water can be tomato juice - so the snack will be even tastier.
5. Put the marinade on a quiet fire, wait until it boils and immediately remove the dressing.
6. Fill the jars with brine, seal and sterilize. To do this, you will need a large pot, lined with a towel. Fill it with water, place jars of snacks inside. When the water boils, mark 10 minutes and turn off the fire.
7. Banks should be carefully turned upside down, covered with warm material. After cooling, store pickled cherry tomatoes in the basement.

Green tomatoes with garlic and herbs without vinegar

Unripe tomatoes can be rolled up for the winter in different ways: whole, in the form of stews, salads, stuffed, etc. Snacks with green fruits are no less varied than those with red tomatoes. However, to make an original preparation for the winter, you should try to cook such a vegetable dish as green tomato slices in jelly. This preservation will diversify your diet and help surprise guests. How to close green tomatoes with jelly for the winter?

Ingredients:

• 300 grams of unripe tomatoes.
• 500 grams of onion.
• 3-4 peppercorns.
• 2 cloves of garlic.
• 4 grams of gelatin.
• 1 sprig dill or basil
• 1 bay leaf.

Recipe for green tomatoes with garlic in jelly:

1. Peel and cut the tomatoes into slices.
2. Not very coarsely chop the dill, garlic. Chop the onion into half rings.
3. Fill washed, sterilized jars with tomato slices, onion rings and spices, alternating layers.
4. To prepare the filling, take 2 full tablespoons of gelatin, pour a glass of warm water and set aside for an hour.
5. Put a container with gelatin in a water bath, stirring constantly, dissolve it.
6. For the brine, add 40 grams of sugar and salt to 4 cups of water. Combine the liquid with the gelatin mixture, after straining the latter with a cloth.
7. Boil the resulting mixture for 1-2 minutes. Its quantity is enough for seaming a two-liter jar.
8. Fill the jars with the snack with the resulting brine, cork them, turn them upside down, leaving to cool.

Assorted jelly salad of tomatoes and cucumbers with sweet peppers

Fans of winter pickles will love the recipe for making a jelly salad with tomatoes, bell peppers and cucumbers. The rich, fresh taste of the snack will remind you of summer, and the spicy, unusual pickle will be appreciated by even the most biased gourmets. Vegetable salad with jelly will be an interesting decoration holiday table and will delight you with its excellent taste. Below is a step-by-step recipe for making assorted jelly salad.

Ingredients for 3 cans of 1.5 liters:

• A kilogram of tomatoes, yellow sweet peppers, cucumbers.
• 3 bulbs.
• 6 cloves of garlic.
• 2 liters of water.
• A bunch of parsley.
• A teaspoon of mustard.
• 3 tablespoons of vinegar.
• 80 grams of gelatin.
• 4 tablespoons of salt.
• 6 tablespoons of sugar.
• Sunflower oil (5-6 tablespoons).

How to cook a salad with tomatoes, cucumbers and peppers for the winter:

1. Boil two liters of water, select 1 glass, cool and refrigerate. Dissolve the gelatin in this cold water.
2. Dissolve sugar and salt in the remaining boiling water. Boil the brine for another 5 minutes.
3. Cut peppers and onions into strips, cucumbers and tomatoes into rings.
4. Place on the bottom of the jar of peppercorns, cut into several pieces of garlic cloves (divide all the ingredients into three jars).
5. Lay out layers of vegetables and herbs. Each ingredient should have 2 layers in a jar.
6. Put the swollen gelatin on the fire, do not bring to a boil, dissolve it. Mix gelatin with brine, mixing thoroughly.
7. In jars, add a tablespoon of vinegar, two tablespoons of sunflower oil. Pour brine over vegetables.
8. Cover the jars with lids, sterilize in a large saucepan, bringing the water to 80 degrees. Close the pan with a lid and keep on fire for another 20 minutes, no longer.
9. Take out the jars, cork, leave to cool.

Latvian-style sliced ​​tomatoes with carrots

Thanks to the recipes for home preservation for the winter, we can save the most delicious memories of the summer season. Numerous marinades and pickles will be welcome treats during the absence of fresh vegetables. To prepare interesting original snacks for the winter, try making Latvian-style tomatoes in jelly. This spicy dish is sure to please all household members.

Ingredients:

• Litere of water.
• A kilo of red tomatoes.
• 3-4 tablespoons of sugar.
• 20 ml of vinegar.
• Carrot.
• 2 tablespoons of salt.
• 10 grams of gelatin.
• 5 peppercorns.
• One bay leaf.

Recipe for Latvian-style tomatoes with jelly:

1. Sprinkle the bottom of the jar with spices.
2. Cut the tomatoes into slices, put in containers.
3. Dissolve the gelatin in one glass of water.
4. Peel, cut carrots into strips.
5. Boil the rest of the water, add sugar, salt, swollen gelatin. Bring the liquid back to a boil.
6. Dip the carrot slices into the pan, let them boil for about 7 minutes.
7. Fill the jars with the prepared filling, cover with lids and sterilize the snack for 10 minutes. After that, the jelly tomatoes can be corked.

The recipe for delicious tomatoes with cinnamon - you just lick your fingers

Marinade plays a big role for canned snacks. To prepare delicious tomatoes with cinnamon, you should choose dense, juicy, ripe tomatoes of a small size. It is better to cut them in half - this way it will be more convenient to eat the appetizer, besides, in this form, vegetables will fit more tightly in jars. Lay the tomato halves cut side down, which also saves usable dish space. The recipe below is for 7-8 half-liter jars.

Ingredients:

• 175 grams of gelatin.
• A teaspoon of cinnamon.
• Tomatoes (the quantity is regulated, depending on their size and the capacity of the jars).
• 200 ml of water.
• Carnation - 8-9 pcs.
• 100 grams of sugar.
• 5 bay leaves.
• 130 grams of salt.
• 2 bulbs.
• 15 peppercorns.
• A glass of vinegar 9%.

Recipe for Tomatoes with Cinnamon in Jelly:

1. Pour the gelatin with a glass of water, leaving it for 60 minutes.
2. Cut the peeled tomatoes in half, pack tightly into the jars, leaving a little space on top.
3. Cut the onions into rings, put on top of the tomatoes.
4. Add salt, spices, sugar to the water for the marinade. When it boils, add gelatin and stir it until completely dissolved.
5. When the water with gelatin boils for a couple of minutes, add vinegar.
6. Pour the containers for blocking with the prepared marinade, sterilize them. The appetizer is ready to seal.

Video recipes: how to make awesome tomatoes in gelatin for the winter

With the onset of autumn, many summer residents, gardeners or city dwellers who have the opportunity to buy natural tomatoes seek to save more tasty, healthy, vitamin-rich vegetables for the winter. And in order to diversify the standard set of blanks, housewives often resort to experiments. Tomatoes in jelly will be an excellent, original addition to the winter menu. This unusual recipe combines ease of preparation and rich, pleasant taste. After watching the video, you will learn how to make spicy tomatoes with gelatin.

Salting with vinegar

A simple recipe with dry gelatin and spices

Be picky about your choice of gelatin. It doesn't have to be old. A walk-through counter in a thriving supermarket and an expiration date on the packaging will help you buy a 100% fresh ingredient.

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Tomatoes in jelly: a recipe with a photo step by step

The classic simple version is designed for fans of traditional greens and sweet and sour marinade. No oil, few calories in both the jelly filling and the vegetables themselves. Short sterilization, long-term storage and always excellent results.

• Cooking time - no more than 1 hour
• Calorie content per 100 grams of tomatoes - no more than 50 kcal.

We need:

• Tomatoes - 3.5-4.5 kg (how much will go into 4 liter jars)
• Onions - 2-3 pcs. medium size

• Garlic - 3-4 cloves
• Dill (umbrellas) - 1-2 pcs.
• Parsley (greens) - 1-2 pinches in medium cut
• Allspice peas - 4-5 pcs.
• Instant gelatin - 2 teaspoons each

For marinade per 1 liter of water:

• Sugar - 5 tbsp. spoons
• Salt (without impurities, coarse grinding) - 2 tbsp. spoons
• Vinegar (9%) - 100 ml

Important details:

• Preservation yield - 4 liters.
• It is convenient to take liter containers. They are practical in storage and sterilization: only 15 minutes.
• Choose firm and well-ripe tomatoes. In a classic recipe with jelly can send any size, because the vegetables are cut into slices.

1) Dissolve the gelatin and prepare the vegetables.

We will have 4 liter jars, which means we need 8 teaspoons gelatin or 2 sachets of 20 grams. Pour instant gelatin with warm water (100-150 ml) and stir well. Let's swell.

With 2 teaspoons per jar of jelly, it will turn out like a jellied meat - it will tremble. If you want the appetizer to freeze perfectly tightly, increase the amount of gelatin by 1.5 times. But keep in mind that the time for pickling vegetables until cooked will also increase.

Wash tomatoes and cut in half if they are small. Large specimens are cut into slices. We like to take vegetables of two colors in preparation. By the way, yellow fruits are distinguished by increased sweetness, which pleasantly emphasizes the delicate taste of the workpiece.

Note to experimenters!

You can marinate in jelly and whole tomatoes of small size. But do not forget to prick them deeper with a toothpick 5-6 times so that they are well saturated.

Garlic is simply peeled and not cut. We will use whole cloves so that the marinade does not become cloudy.

Onion cut into thin rings or half rings, as you like.

Greens in this recipe gives complete freedom. There is no significant difference between dill leaves or umbrellas. You can also add your favorite greens. We love parsley. We cut it quite large - pieces about 2 cm.

You can add cilantro or basil if you're sure everyone will like the accent. It is not worth experimenting in this preparation for the first time, especially if the family accepts new tastes with a creak. Filling is usually eaten, unusual spices can scare away the orthodox. In a frozen marinade, the aromas are felt sharper.

2) We lay out the vegetables, prepare the marinade, sterilize and roll up.

We distribute the components among the banks. Our task is Pack in the tomato slices tightly.

At the bottom we send 2 whole cloves of garlic, 1 dill umbrella, a pinch of parsley, 2-3 onion rings and 5-6 peas of allspice. Top 3 rows of tomato slices. The second time a little onion and 1 clove of garlic. So we form a jar to the top.

Rule for liter jars:

each will require about 300 ml of marinade (0.3 l). We have 4 liter jars filled with tomatoes. So we need 1.2 liters of water (4 * 0.3).

We turn to the recipe above, where the amount of marinade ingredients is indicated per 1 liter of water. We need 1.2 liters. Means, multiply all ingredients by 1.2 and round.

• Sugar - 6 tbsp. spoons (5*1.2)
• Salt - 2 tbsp. spoons + 1 teaspoon (2 * 1.2)
• Vinegar - 120 ml (100 * 1.2)

We hope we have clearly explained the simple calculation of ingredients. Perfect accuracy is not required. The already swollen gelatin will also enter the marinade. We prepared it at the beginning: 8 teaspoons per 100-150 ml of water.

Additives can be varied for themselves, taking a sample before pouring vegetables. At the same time, keep in mind that vinegar acts as a preservative, and the brine itself is conceived with a sweet aftertaste, so you should not greatly reduce sugar and vinegar.

We put the water to heat up, pour salt and sugar into it, let it boil. Stir until completely dissolved, let boil for 3 minutes and pour in the vinegar. After stirring quickly, cover with a lid so that the vinegar does not evaporate, and remove from heat. Combine the swollen gelatin with brine and stir well until completely dissolved. Filling for filling cans is ready.

Pour boiling water over a ladle and pour it over hot filling over jars of tomatoes - up to the very neck. We cover the blanks with lids and set for conventional sterilization.

A large tall saucepan with a towel at the bottom. Pour well warm water. This is important because We have hot pieces already. Having installed the cans, we see that the water reaches the shoulders. If not enough, add hot water from the kettle. Let it boil and hold liter jars on a low boil for 15 minutes.

After a quarter of an hour, we take out the blanks without removing the lid, and tightly roll them up. Turn over, wrap, wait for cooling. Store in a dark place, cool or at room temperature. After sterilization, awesome tomatoes in jelly stand without problems until the end of winter.

Vegetables reach readiness in a month and a half.

Surprise for creativity: marinades with mustard and cinnamon

How to cook tomatoes in jelly with mustard? Just like the classics. The only difference is in the ingredients.

To the composition of the basic recipe above 1 liter of water, we need to add 1 teaspoon of mustard. In each jar we add 2 pinches of mustard seeds, 1-2 black peppercorns and 3-4 strips of red bell pepper. We put new products on the bottom. We fall asleep mustard at the very end of the preparation of the marinade - simultaneously with vinegar.

Second Alternative Cinnamon Marinade interesting due to its spicy sweetness. For 1 liter of water, add 1 teaspoon of cinnamon (without a slide). In each jar, we additionally put 4-5 thin circles of carrots and 1-2 pcs. carnations.

We will be glad if the original tomatoes in jelly for the winter seem awesome to you. Be sure to come back to tell about the experience, share the recipe with friends, and next time decide to try spicy marinades. They do not aggressively challenge the taste buds, just a little more piquancy and double aroma.

Have fun! And do not forget to look at the updates of the "Easy Recipes" - "Homemade" section. A lot of beautiful conservation awaits implementation!

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