Tomatoes in jelly are a delicious, original and memorable snack. The cooking process is not much different from the usual preservation of tomatoes, only gelatin is added to the marinade. Before serving, put a jar of tomatoes in the refrigerator for a couple of hours.
Ingredients
Step-by-step cooking recipe
Soak gelatin in cold water, leave to swell.
Peel the onion and cut into rings. Rinse and dry the parsley, peel the garlic.
Put bay leaf and pepper peas on the bottom of a pre-sterilized jar. Fill the jar tightly with tomatoes, alternating with onion rings, parsley sprigs and garlic cloves.
Boil water and pour boiling water over tomatoes in a jar, cover with a sterile lid and leave for 15 minutes to warm up.
Then drain the water from the jar into a saucepan, add salt and sugar, bring to a boil and boil over medium heat for 2-3 minutes.
Remove the saucepan from the heat, add vinegar and gelatin. Mix well.
Pour hot marinade over tomatoes in a jar, roll up and leave to cool completely. Store the workpiece in a cool dark place, and before serving, send it to the refrigerator for several hours so that the marinade freezes and turns into jelly.
