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Tomatoes in jelly

Ingredients

For 2 half-liter jars

  • 250 g cherry tomatoes
  • 0.7 l water
  • 80 g vinegar, 9 %
  • 30 g gelatin
  • 2 small bell peppers
  • 2 tablespoons salt
  • 2 tablespoons sugar
  • Black pepper
  • Bay leaves
  • Garlic cloves
  • Basil leaves

Preparation video

Prepare the marinade. In a pot, bring to a boil water, salt, sugar, vinegar, pepper and bay leaves. Remove from heat. Add dissolved gelatin.

Place garlic cloves, tomatoes, peppers and basil in sterilized jars. Pour the marinade over the vegetables. Pasteurize the jars for 15 minutes at 80 C. Seal, chill and store in the fridge or basement.


Tomatoes in jelly

Preparation

Moderate 1h 30min

Prepare the marinade. In a pot, bring to a boil water, salt, sugar, vinegar, pepper and bay leaves. Remove from heat. Add dissolved gelatin.

Place garlic cloves, tomatoes, peppers and basil in sterilized jars. Pour the marinade over the vegetables. Pasteurize the jars for 15 minutes at 80 C. Seal, chill and store in the fridge or basement.


Tomatoes in jelly

Tomatoes in jelly
1h 30min Moderate

Ingredients

For 2 half-liter jars

  • 250 g cherry tomatoes
  • 0.7 l water
  • 80 g vinegar, 9 %
  • 30 g gelatin
  • 2 small bell peppers
  • 2 tablespoons salt
  • 2 tablespoons sugar
  • Black pepper
  • Bay leaves
  • Garlic cloves
  • Basil leaves

Preparation

Prepare the marinade. In a pot, bring to a boil water, salt, sugar, vinegar, pepper and bay leaves. Remove from heat. Add dissolved gelatin.

Place garlic cloves, tomatoes, peppers and basil in sterilized jars. Pour the marinade over the vegetables. Pasteurize the jars for 15 minutes at 80 C. Seal, chill and store in the fridge or basement.