Tomato Jell O Surprise Recipes

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SURE.JELL® TOMATO RELISH



SURE.JELL® Tomato Relish image

Utilize our SURE.JELL® Tomato Relish recipe to preserve that bumper crop of tomatoes. SURE.JELL® Tomato Relish is a zesty relish that makes a great gift.

Provided by My Food and Family

Categories     Home

Time 45m

Yield Makes 6 jars, about 1 cup each.

Number Of Ingredients 6

3 cups prepared tomatoes (buy about 2-1/4 lb. fully ripe tomatoes)
1-1/2 tsp. grated lemon zest
1/4 cup fresh lemon juice
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
4-1/2 cups sugar, measured into separate bowl

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Peel and chop tomatoes. Place in saucepan. Bring to a boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Measure exactly 3 cups prepared fruit into 6- or 8-quart saucepot. Add lemon zest and juice.
  • Stir pectin into tomato mixture in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 180, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 0 g

TOMATO JELLY



Tomato Jelly image

After canning spaghetti sauce, salsa, rotel, and tomato juice....I had to make something different. This is the result of way to many tomatoes and an addiction to making unusual jams/jellies. ;) I searched the internet and found this Time for water to boil in canner is not included in times listed.

Provided by kdp4640

Categories     Jellies

Time 1h15m

Yield 5 half pints

Number Of Ingredients 5

1 3/4 cups tomato juice (can use 14 oz. canned juice from store)
1/2 cup lemon juice
4 cups sugar
1/2 teaspoon butter (optional)
1 (3 ounce) envelope liquid pectin

Steps:

  • Combine tomato and lemon juice in a large pot.
  • Add sugar and butter (if using-the butter is to reduce foaming).
  • Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
  • Stir in pectin.
  • Return to full rolling boil and boil exactly 1 min., stirring constantly.
  • Remove from heat.
  • Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/8 inch of tops.
  • Wipe jar rims and threads clean.
  • Cover with two-piece lids.
  • Screw bands tightly.
  • Process 5 minutes in boiling water bath canner.

TOMATO JELL-O® SURPRISE



Tomato Jell-O® Surprise image

Stewed tomatoes never tasted so gooood. Add to a salad or use as a relish. You can serve with mayonnaise.

Provided by Deborah Norris

Categories     Jell-O® Salad

Time 2h10m

Yield 6

Number Of Ingredients 4

1 (14.5 ounce) can stewed tomatoes
1 (3 ounce) package lemon-flavored gelatin mix (such as Jell-O®)
½ teaspoon salt
1 tablespoon vinegar

Steps:

  • Pour tomatoes into a saucepan, saving the can to use as a mold. Bring to a boil over medium heat and stir lemon gelatin and salt into tomatoes until dissolved. Mix in vinegar. Pour the mixture into the empty tomato can and refrigerate until firmly set, at least 2 hours.
  • To serve, puncture a hole in the bottom of the can and dip can in warm water until the gelatin releases. Place onto a serving plate and cut in slices.

Nutrition Facts : Calories 68.6 calories, Carbohydrate 16.3 g, Fat 0.1 g, Fiber 0.7 g, Protein 1.9 g, Sodium 419.7 mg, Sugar 14.5 g

TOMATO JELLY



Tomato Jelly image

Make this delicious Tomato Jelly with honey, basil, garlic & red pepper. Try Tomato Jelly with PHILADELPHIA Cream Cheese & crackers for a tasty appetizer.

Provided by My Food and Family

Categories     Home

Time 3h

Yield Makes about 9 (1-cup) jars or 144 servings, 1 Tbsp. each

Number Of Ingredients 9

7 cups prepared tomatoes (buy about 4-1/2 lb. fully ripe tomatoes)
1/2 cup fresh lemon juice
2 tsp. minced garlic
1/2 tsp. crushed red pepper
4 cups sugar, measured into separate bowl, divided
1 box SURE-JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin
1/2 tsp. olive oil
1/2 cup honey
1/4 cup chopped fresh basil leaves

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Remove skins and seeds from tomatoes. (See tip.) Finely chop tomatoes. Measure exactly 7 cups prepared tomatoes (with their juices) into 6- or 8-qt. saucepot; bring to boil. Cover; simmer on medium-low heat 2 to 3 min. or until tomatoes are softened. Blend with immersion blender until smooth. (Or, use your regular blender or food processor to process the tomatoes, in batches if necessary, until smooth.) Add lemon juice, garlic and crushed pepper to tomatoes; mix well.
  • Combine 1/4 cup sugar and pectin. Add to tomato mixture in saucepot; mix well. Add oil to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in honey, basil and remaining 3-3/4 cups sugar. Return to full rolling boil; cook exactly 1 min., stirring constantly. Remove from heat. Skim off and discard any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 30, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 7 g, Fiber 0 g, Sugar 7 g, Protein 0 g

TOMATO JELL-O® SURPRISE



Tomato Jell-O® Surprise image

Stewed tomatoes never tasted so gooood. Add to a salad or use as a relish. You can serve with mayonnaise.

Provided by Deborah Norris

Categories     Jell-O® Salad

Time 2h10m

Yield 6

Number Of Ingredients 4

1 (14.5 ounce) can stewed tomatoes
1 (3 ounce) package lemon-flavored gelatin mix (such as Jell-O®)
½ teaspoon salt
1 tablespoon vinegar

Steps:

  • Pour tomatoes into a saucepan, saving the can to use as a mold. Bring to a boil over medium heat and stir lemon gelatin and salt into tomatoes until dissolved. Mix in vinegar. Pour the mixture into the empty tomato can and refrigerate until firmly set, at least 2 hours.
  • To serve, puncture a hole in the bottom of the can and dip can in warm water until the gelatin releases. Place onto a serving plate and cut in slices.

Nutrition Facts : Calories 68.6 calories, Carbohydrate 16.3 g, Fat 0.1 g, Fiber 0.7 g, Protein 1.9 g, Sodium 419.7 mg, Sugar 14.5 g

SURPRISE RASPBERRY JAM



Surprise Raspberry Jam image

I've made this jam for many years and no one has been able to guess the secret ingredient -tomatoes! Everyone swears it tastes just like fresh raspberry jam! -Elizabeth Baker, Birdsboro, Pennsylvania

Provided by Taste of Home

Time 50m

Yield about 5-1/2 cups.

Number Of Ingredients 4

5 cups chopped peeled fresh tomatoes
4 cups sugar
1 tablespoon lemon juice
2 packages (3 ounces each) raspberry gelatin

Steps:

  • Rinse three clean 1-pint plastic containers with lids with boiling water. Dry thoroughly., In a large saucepan, combine tomatoes, sugar and lemon juice. Cook and stir over high heat until mixture comes to a boil. Reduce heat; simmer, uncovered, 25 minutes. Remove from heat. Skim off foam if necessary. Add gelatin; stir until completely dissolved., Immediately fill all containers to within 1/2 in. of tops. Cool to room temperature, about 1 hour. Wipe off top edges of containers; cover with lids. Let stand at room temperature 3 hours or until set, but not longer than 24 hours., Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving.

Nutrition Facts : Calories 82 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 0 fiber), Protein 0 protein.

TOMATO RASPBERRY JAM



Tomato Raspberry Jam image

This is the easiest and fastest Jam recipe I have ever made and you would never know it had tomatoes in it. My Mom's friend makes this and when my Mom told me about it I was saying "no way" but when I tried it I was hooked. I planted extra tomatoes in my garden this year just to make this!! My 4 year old son just loves it!

Provided by Mnheartbreaker

Categories     Low Protein

Time 50m

Yield 6 jelly jars

Number Of Ingredients 3

5 cups tomatoes, blanched and cut up drain a bit
5 cups sugar
1 (6 ounce) package raspberry Jell-O gelatin

Steps:

  • Boil together Tomatoes and sugar for 15 minutes Stir constantly.
  • Take off of heat and stir in one Large package of Raspberry Jello. Stir till the jello has disolved into tomatoes and sugar mixture.
  • Put into jars and seal.

Nutrition Facts : Calories 780, Fat 0.3, SaturatedFat 0.1, Sodium 139.5, Carbohydrate 198.2, Fiber 1.8, Sugar 194.8, Protein 3.5

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