Tomatoes are grown by a very large number of people who have suburban areas. This vegetable goes well with any meal; it is delicious to eat both cooked and raw. With large harvests, every person thinks about winter preparations.

After all, it’s very tasty, and most importantly healthy, to open a jar of tomatoes in winter and enjoy their wonderful taste. The classic method of sealing tomatoes is known to almost everyone, but there is a preparation method when the marinade for tomatoes is prepared together with gelatin.

This unusual type of preservation makes tomatoes even tastier and juicier. Absolutely everyone should try these tomatoes!

Therefore, take note of the following recipes for tomatoes in jelly for the winter under a name that speaks for itself - “Awesome”.

Tomatoes in gelatin “Awesome”

To prepare such delicious tomatoes in the jelly for the winter you will need:

• 3 liters of filtered water;
• Fresh tomatoes - 800 g;
• 1 onion;
• A few cloves of garlic;
• Several bay leaves;
• Black pepper in the form of peas - 3 pieces;
• 30 g sugar;
• Gelatin, capable of quickly dissolving - 40 g;
• Two teaspoons of table salt;
• 100 ml vinegar;
• If possible, you can add various herbs and peppers (Bulgarian or hot).

Tomatoes in jelly for the winter “Awesome” are prepared as follows:

1. First you need to soak the tomatoes in cold water for 40 minutes;
2. Tomatoes need to be thoroughly washed, roots removed and cut into slices; if they are very small, you can put them whole.
   
3. Then you need to peel the onion and cut it into slices;
   
4. The garlic must be peeled and cut into slices.
   
5. In a jar, which must be thoroughly sterilized before use, you need to put chopped garlic, onions, pea balls, bay leaves and other possible seasonings and herbs;
6. After this, you need to lay the finished tomatoes;
   
7. Next you need to prepare the marinade. The water in which the marinade was soaked is brought to a boil, salt and sugar are added. Next, you need to mix everything well until completely dissolved. Next, with the heat off, add vinegar;
   
8. Pour the marinade over the contents of the jars. Then be sure to sterilize for 20 minutes. Then close the jars and put them in a warm place upside down.
   

A fairly simple recipe that does not require much knowledge in cooking. “Awesome” tomatoes will turn out tasty and juicy, and will be an excellent appetizer on the holiday table.

Tomato jelly for the winter: a simple recipe without sterilization

Sometimes there is no time to prepare and seal tomatoes, or you are simply too lazy to do this, then you can make such tomatoes for the winter without sterilization. However, the quality and taste will not change in any way; the tomatoes will remain just as tasty and juicy.

To prepare tomatoes with gelatin for the winter that do not require sterilization, you must:

• 2000 ml water;
• Fresh tomatoes - 800 g;
• 100 g salt;
• Peppers in the form of peas - 3 pieces;
• Several bay leaves;
• Vinegar – 60 ml;
• 2 onions;
• Green;
• 2 tablespoons gelatin, which can dissolve quickly
• Garlic - 3 heads.

Step-by-step instructions for preparing tomatoes in jelly for the winter using this method:

This recipe is also very simple; tomatoes in “Awesome” jelly can be eaten after 3 weeks of leaving the jar in a dark and cool place.

Winter preparations from green tomatoes

Sometimes it happens that cold weather sets in, but the tomatoes are not yet ripe. In this case, you can safely pick them from the garden and make preparations from unripe vegetables for the winter. Green tomatoes can also be encased in jelly to make them even tastier and sweeter in winter.

To prepare you need:

• Unripe tomatoes (preferably green);
• 1000 ml water;
• 4 heads of garlic;
• Bulb;
• Several bay leaves;
• Peppercorns – 5 peas;
• 1.5 tablespoons of gelatin, which can dissolve quickly
• 40 ml acetic acid;
• Half a glass of granulated sugar;
• 100 g table salt.

Step by step instructions:

1. Gelatin must be soaked in water for half an hour;
2. Tomatoes must be thoroughly washed and removed from roots. Sterilize jars thoroughly;
3. Wash the onion and garlic as well. Peel and cut into slices;
4. Place onion rings, chopped garlic, pepper, leaf on the bottom of the jar, then cover everything with a thick layer of tomatoes;
5. Next you need to start preparing the marinade. To do this, you need to boil water, after which you need to pour in sugar and salt. Then turn off the heat and add gelatin with vinegar;
6. Then pour the prepared marinade into a jar. Sterilize it, close it and place it upside down in a warm place.

Bon appetit!

Advice: If desired, gelatin can be replaced with agar-agar, which is of plant origin, is tasteless, requires less consumption and hardens much faster.

Tomatoes in gelatin for the winter without sterilization

Cooking time: 45 minutes

Number of servings: 15

Energy value

• calorie content – ​​29.5 kcal;
• fats – 0;
• proteins – 0.7;
• carbohydrates – 6.7.

Ingredients

• tomatoes – 1.5 kg;
• water – 3 l;
• salt – 180 g;
• sugar – 270 g;
• vinegar (9%) – 30 ml;
• gelatin – 30 g;
• bay leaf – 3 pcs.;
• black pepper (peas) – 12 pcs.

Step-by-step preparation

1. First of all, soak the gelatin in warm boiled water according to the proportions indicated in the instructions for approximately 20-30 minutes.
2. While the granules are swelling, place the tomatoes in a deep container and fill them cold water. Let it soak for about 10 minutes and then thoroughly wash all the tomatoes under a running stream, cut them in half or, if you get large ones, into quarters and remove the place where the stalk is attached. Place the chopped tomatoes tightly in sterile jars.
3. Then we start preparing the brine. To do this, pour three liters of water into the container allocated for cooking it and when the liquid has boiled, add all the spices specified in the recipe - sugar, salt, black peppercorns and bay leaves. Boil everything together for about 5 more minutes and remove from heat. At the very end, add pre-prepared gelatin and vinegar, mix everything thoroughly.
4. Pour the resulting brine into jars with tomatoes to the top, roll them up and, after cooling, take them to a cool storage place - this could be a pantry, basement, refrigerator.

Advice: when packing tomatoes for the winter, always choose the ripest and juiciest fruits, this will make your preserves even tastier.

Tomatoes in jelly with parsley for the winter

Cooking time: 1 hour

Number of servings: 14

Energy value

• calorie content – ​​40.5 kcal;
• fats – 0;
• proteins – 0.9;
• carbohydrates – 9.2.

Ingredients

• tomatoes (plum variety) – 1.4 kg;
• allspice (peas) – 3 pcs. on the jar;
• cloves - 1 pc. on the jar;
• parsley – 50 g;
• water – 2 l;
• salt – 90 g;
• sugar – 300 g;
• vinegar (9%) – 60 ml;
• gelatin – 30 g.

Step-by-step preparation

1. First of all, thoroughly wash the tomatoes under a cold running stream and cut them in half, removing the place where the stalk is attached.
2. We take 1 liter jars, sterilized in advance for preservation, and throw allspice and cloves, as well as chopped parsley, into each jar.
3. Next we put the tomatoes there, compacting them tightly - try to place the tomatoes with the cut sides down.
4. Then we start preparing the brine - to do this, pour two liters of water into a large saucepan with a thick non-stick bottom, bring it to a boil and add salt, sugar and gelatin, mix thoroughly and cook until all ingredients are completely dissolved. As soon as everything has dissolved, remove the marinade from the heat and add the amount of vinegar indicated in the recipe and stir again.
5. Fill jars of tomatoes with hot brine and cover with sterile metal lids, place them in a deep container with warm water, sterilize for approximately 10 minutes from the moment it boils.
6. Roll up the preservation and, turning it upside down, wrap it in a warm blanket until it cools completely - this will take about one day.

Advice: to quickly sterilize all the jars, you can use the oven - for this, place wet containers (moisture is a prerequisite, otherwise the jars may burst), bottom up, in a cold oven and leave there at a temperature of 120℃ for about 15 minutes.

We hope that among these simple delicious recipes You will find your favorite one of tomatoes in jelly and will definitely pamper your family and friends with it. We wish you more new culinary discoveries and bon appetit!

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Photo gallery: Tomatoes in gelatin for the winter - recipes with photos without and with sterilization. Simple step by step recipes delicious tomatoes in gelatin with onions and parsley

Canned fruits and vegetables allow you to significantly diversify your menu during the cold winter months, as well as replenish your body's supply of vitamins. Therefore, during the harvesting season, housewives try to “load” the pantry, cellar and other bins as much as possible - they pickle, salt, make jam and make salads. Many people prefer proven twist recipes, the results of which are consistently predictable and “tested” on home and guests. And for others, the annual preservation period is an occasion to culinary experiment with ingredients and spices. Today we will take the second route and prepare tomatoes in gelatin for the winter - an excellent way to “attach” tomatoes that are too large or cracked and did not pass the selection for pickling. We offer you several step-by-step recipes with photos of gelled tomatoes for the winter: without and with sterilization, with onions and other vegetables, with parsley. Tasty and original!

Tomatoes in gelatin with onions for the winter - step-by-step recipe with photos

Tomatoes in gelatin

Small, dense, “meaty” tomatoes are best suited for this preparation. Tomatoes preserved in gelatin for the winter go well with onions - it gives the marinade a delicate sweetish taste. The result is an original vegetable jellied meat that goes well with hot main courses, and also looks extremely impressive when served. Use our step-by-step recipe with photos of tomatoes in gelatin - and in winter you will definitely have something to surprise your guests! The quantities of tomatoes, onions, garlic, peppers and bay leaves indicated in the recipe are based on one liter jar.

Ingredients for preparing tomatoes in gelatin with onions for the winter

• tomatoes – 700 gr.
• onion – 1 pc.
• bay leaf – 1 pc.
• black pepper – 8 peas
• garlic – 2 cloves
• sugar – 1 glass
• salt – 0.5 cups
• table vinegar – 2 tbsp.
• gelatin – 1.5 tbsp.
• water – 3 liters

Step-by-step instructions for cooking tomatoes in gelatin with onions

Delicious tomatoes in gelatin for the winter - recipe without sterilization

Tomatoes in gelatin without sterilization

According to this recipe, tomatoes in gelatin are prepared for the winter without sterilization, which significantly reduces the canning time. For preparations, you can use tomatoes of large sizes or with minor defects on the surface - the fruits are still cut into slices. Ready-made tomatoes with gelatin are delicious and fit perfectly into a “still life” festive table.

List of ingredients for the recipe for tomatoes in gelatin for the winter without sterilization:

• tomatoes
• sugar – 3.5 tbsp.
• salt – 2 tbsp.
• vinegar 9% - 1 dessert spoon
• gelatin granules – 10 g.
• black peppercorns – 3 – 5 pcs.
• bay leaf – 1 pc.
• water – 1 liter

The procedure for preparing tomatoes in gelatin without sterilization:

1. Soak gelatin in water to swell.
2. According to the recipe, the amount of spices, salt and sugar is calculated for one liter jar, so it is better to take just such containers. We wash the jars thoroughly and sterilize them in any convenient way.
3. We cut clean tomatoes into halves or quarters (if the fruit is large) and place them tightly in jars.
4. Prepare the brine - boil water in a saucepan and add spices (salt, sugar, pepper, bay leaf). Keep it on the fire for another 5 minutes, and then add the prepared gelatin and mix everything together.
5. Pour the brine into jars, roll up the lids and, after cooling, take them to the pantry.

Delicious recipe for tomatoes with gelatin and parsley

Tomatoes in gelatin for the winter

Tomatoes canned in jelly with spices acquire original taste and aroma. This dish attracts with its appetizing appearance, so it definitely won’t get lost on the table - you’ll want to try it right away. Our recipe for tomatoes with gelatin and parsley will add a touch of sophistication to your everyday and holiday menu.

Tomatoes with gelatin and parsley - ingredients for a delicious preparation

• cream tomatoes
• allspice
• carnation
• parsley (greens or root)
• sugar – 6 tbsp.
• salt – 1.5 tbsp.
• vinegar 9% - 2 tbsp.
• instant gelatin – 1 tbsp.
• water – 1 liter

Delicious tomatoes with gelatin and parsley for the winter - step-by-step recipe description

1. We wash the tomatoes, cut them into two halves and cut off the stems.
2. For canning, we take liter jars, which must first be sterilized. Pour allspice (2 - 3 peas), cloves (1 pc.) and chopped herbs or parsley root into each container. Then we place the cut tomatoes, trying to place each cut side down.
3. Add salt, sugar and gelatin to boiling water according to the recipe. Add vinegar and stir thoroughly.
4. Fill the tomatoes in jars with hot marinade and cover with lids. Now you need to sterilize hot water within 10 minutes.
5. Roll up, turn over and cover with a warm blanket. After a day, we add the cooled jars to the rest of the preparations for the winter.

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

How to choose the right tomatoes for harvesting for the winter

It is better to plant tomatoes in August and September, when the vegetable yield is maximum. At this time, the counters of markets and shops are filled with different varieties tomatoes that are much juicier and more flavorful 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 overripe and rotten fruits - leave such vegetables for preparing adjika or fruit juice.

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

Experienced housewives know that not all tomatoes are suitable for pickling. Fresh tomatoes should only be rolled whole, otherwise the fruits will simply crawl into mush. Broken, damaged, rotten or too large tomatoes should not be corked. However, the recipe with jelly allows you to use almost any vegetables for winter preparations. Gelatin has the property of strengthening the structure of the fruit, so pickled tomatoes hold their shape even if they are cut into halves.

Recipe with onions and oil in liter jars

Filling in the form of jelly does not make the brine too thick or the tomatoes hard - it is relatively liquid and acts as a soft fixer that preserves the integrity of the tomatoes. Thanks to the 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. To prepare this original winter preparation, it is better to choose red, ripe fruits.

Ingredients:

• Tablespoon sunflower oil.
• Bulb.
• 7 bay leaves.
• 15 peppercorns.
• A teaspoon of gelatin.
• Half a glass of vinegar.
• Liter of water.
• 40 grams of salt.
• 60 grams of sugar.
• Cinnamon (optional).
• Cloves – 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, place pepper and bay leaf (5 pcs.).
2. Place tomatoes cut in half or quarters and 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 warm water in advance (half a glass is enough).
4. When the marinade has cooled down to room temperature, and the dishes will be sterilized with boiling water for 20 minutes, pour and seal the tomatoes.

Sweet marinated 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 that has turned into jelly will also not go unnoticed by your household - it is no less tasty than the fruits themselves. To prepare this dessert twist, it is better to choose small cherry tomatoes. Below is how to cook sweet tomatoes in liter jars with brine in the form of jelly.

Ingredients:

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

Step by step classic recipe tomatoes with jelly:

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

Canned halves with citric acid without sterilization

There is no way to prepare tomatoes for the winter in slices without gelatin. Soft, juicy vegetables spread as soon as they are poured with brine, so housewives are accustomed to sealing the whole fruit. The recipe with jelly provides the opportunity to prepare very appetizing and dense tomato slices. Moreover, the taste of the product does not suffer from this, since all the main spicy substances of the brine manage to saturate the tomatoes before it thickens.

Ingredients for a liter jar:

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

How to cook tomatoes with citric acid and jelly:

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

Whole cherry tomatoes with tomato paste, just like fresh

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

Ingredients:

• 2 tablespoons of tomato paste.
• Cherry tomatoes.
• 2 tablespoons each of salt, sugar, gelatin.
• Bay leaf (1 pc.).
• Parsley, green onions(the number is arbitrary).
• Apple cider vinegar – 2-3 tablespoons.
• 5 cloves.

Step-by-step recipe for a royal snack with cherry tomatoes and gelatin:

1. Soak the 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 bursting during sterilization.
3. Fill sterile jars with ingredients, alternately adding parsley sprigs, green onions, and tomatoes.
4. Add a liter of water, salt, sugar to the gelatin. tomato paste, vinegar, allspice, cloves. If you love savory snacks, season the brine with chili pepper. An alternative to water could be tomato juice- this way the snack will be even tastier.
5. Place the marinade on low heat, wait until it boils and immediately remove the dressing.
6. Fill the jars with brine, seal and set to sterilize. For this you will need a large pan covered with a towel. Fill it with water and place the snack jar inside. When the water boils, set aside 10 minutes and turn off the heat.
7. The jars should be carefully turned upside down and covered with warm material. After cooling, store the 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, it is worth trying to prepare such a vegetable dish as green tomato slices in jelly. This preservation will diversify your diet and help surprise your 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 of dill or basil.
• 1 bay leaf.

Recipe for green tomatoes with garlic and jelly:

1. Peel and cut the tomatoes into slices.
2. Chop the dill and garlic not very coarsely. 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. Place the container with gelatin in a water bath, stirring continuously, dissolve it.
6. For the brine, add 40 grams of sugar and salt to 4 glasses of water. Combine the liquid with the gelatin mixture, after straining the latter using a cloth.
7. Boil the resulting mixture for 1-2 minutes. Its quantity is enough to fill a two-liter jar.
8. Fill the jars with the snack with the resulting brine, seal them, turn them upside down, leaving them to cool.

Jelly salad assorted tomatoes and cucumbers with sweet peppers

Fans of winter pickles will love the recipe for making jelly salad with tomatoes, bell pepper and cucumbers. The rich, fresh taste of the snack will remind you of summer, and the spicy, unusual brine will be appreciated by even the most biased gourmets. Vegetable salad with jelly will be an interesting decoration for the 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 1.5 liter jars:

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

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

1. Boil two liters of water, take 1 glass, cool and put in the refrigerator. Dissolve 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 peppercorns and garlic cloves cut into several pieces at the bottom of the jar (divide all ingredients into three jars).
5. Layer vegetables and herbs. There should be 2 layers of each ingredient in the jar.
6. Place the swollen gelatin on the fire, without bringing it to a boil, dissolve it. Mix gelatin with brine, stirring thoroughly.
7. Add a tablespoon of vinegar and two tablespoons of sunflower oil to the jars. Pour the brine over the vegetables.
8. Cover the jars with lids and 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. Remove the jars, seal them, and leave to cool.

Tomatoes cut into slices with carrots in Latvian style

Thanks to recipes for home canning for the winter, we can preserve the most delicious memories of the summer season. Numerous marinades and pickles will become desirable delicacies during the absence fresh vegetables. To prepare interesting, original snacks for the winter, try making tomatoes in jelly in Latvian style. This spicy dish is sure to please everyone in the household.

Ingredients:

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

Recipe for Latvian tomatoes with jelly:

1. Fill the bottom of the jar with spices.
2. Cut the tomatoes into slices and place in containers.
3. Dissolve gelatin with one glass of water.
4. Peel and cut the carrots into strips.
5. Boil the rest of the water, add sugar, salt, and swollen gelatin. Bring the liquid to a boil again.
6. Place the carrot pieces in the pan and 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 this, the jelly tomatoes may become clogged.

Recipe for delicious tomatoes with cinnamon - just lick your fingers

Marinade plays a big role in canned snacks. To cook delicious tomatoes with cinnamon, you should choose small, dense, juicy, ripe tomatoes. It’s better to cut them in half - this way the snack will be more convenient to eat, and in this form the vegetables will fit more tightly in the jars. Place the tomato halves cut side down, which will also save useful space in the dishes. The recipe below is for 7-8 half-liter jars.

Ingredients:

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

Recipe for tomatoes with cinnamon in jelly:

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

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

When autumn comes, many summer residents, gardeners or city residents who have the opportunity to buy natural tomatoes strive to preserve more tasty, healthy, vitamin-rich vegetables for the winter. And in order to diversify the standard set of preparations, 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.

Pickling with vinegar

A simple recipe with dry gelatin and spices

For canning, it is best to take small tomatoes; they do not burst and look much nicer in jars than large ones. You can leave large tomatoes for, or you can fill them with gelatin, after cutting them into pieces. This filling secures and keeps the pieces intact. Tomatoes canned in jelly, do not soften or spread, retain the skin, and acquire a sweetish, lightly salted taste. This appetizer will pleasantly surprise your guests: not every housewife prepares tomatoes this way.

Tomatoes in gelatin for the winter: recipe

For a 1 liter jar you will need:

• tomatoes (enough to fit in a jar);
• half an onion;
• ">a couple of cloves of garlic;
• ">2 bay leaves;
• ">1 tbsp edible gelatin;
• 5 peas of allspice;
• 2 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 1/4 tsp. citric acid or 1 tsp. 9 percent vinegar.

Getting ready tomatoes in gelatin as follows.

1. First, wash the tomatoes, remove the stems and damaged areas, and cut into slices if necessary.

2. To the bottom sterilized jar lay out onion rings, garlic and fill it halfway with tomatoes.

3. Pour gelatin and add tomatoes to the top of the jar.

4. Now prepare the brine. Pour 1 liter of water into a saucepan, add salt and sugar. Then add pepper and bay leaf, boil for a few minutes until the salt and sugar dissolve. Next, pour the brine into the jars to the top and leave for 15 minutes. After 15 minutes, pour in the vinegar and screw on the metal lids.

5. Turn the closed jars upside down and leave to cool, and when cool, put them in the refrigerator.

Another way to prepare tomatoes in gelatin for the winter

You will need:

• 500-600 g tomatoes;
  
• 2 onions;
  
• a bunch of dill;
  
• 10 black peppercorns;
  
• half a liter of water;
  
• 1 tbsp. l. salt;
  
• 1 tbsp. l. Sahara;
  
• 3 tbsp. l. 9 percent vinegar;
  
• 1.5 tbsp. l. gelatin.
  

1. Sterilize the jars and place dill and black pepper on their bottom (5 peas per jar). Wash the tomatoes, remove the stems and cut them in half. Peel and cut the onion into rings.

2. Layer onions and tomatoes in jars to the top.

3. Now you need to prepare the marinade. To do this, pour water into a saucepan, add sugar and salt and bring to a boil. When the water boils, add gelatin and stir until it is completely dissolved. Lastly, add vinegar, stir again and remove from heat.

4. Pour the marinade over the tomatoes, roll them up or close them with screw caps and set them to sterilize in boiling water for 10 minutes. Then we take out the jars and turn them upside down and leave them until they cool completely. When the jars have cooled, you can put them in the refrigerator.

5. If you want your tomatoes to be spicy, add a quarter of hot chili pepper to each jar. If you are not storing tomatoes in the refrigerator, before serving them, put the jar in the refrigerator for an hour or an hour and a half to allow the gelatin to thicken.

You can find a couple more recipes like these in the article. .

Bon appetit!