This recipe is interesting because when cooled, the marinade freezes and turns into a piquant, sweet and sour jelly, while tomatoes retain elasticity and density. Such a billet will surprise your guests during a festive feast. Make sure to cook!
Ingredients
Step-by-step cooking recipe
Gelatin pour 100 ml of cold boiled water and leave to swell for 30 minutes.
Wash tomatoes, cut in half. Peel the onion and cut into rings.
Fill the pre-sterilized jars with tomatoes (stack the slice down), alternating with onion rings.
For the marinade, combine 900 ml of water, salt and sugar. Add the bay leaf and pepper, mix everything, bring to a boil and boil the marinade over medium heat for 1-2 minutes.
Remove the marinade from the heat, add the gelatin and vinegar, mix well so that the gelatin is completely dispersed.
Pour hot marinade over tomatoes in jars to the top. Cover the jars with sterile lids and send them to be sterilized in a pot of boiling water (the water in the pan should reach “up to the shoulders” of the jars). The sterilization time for 1 liter cans is 15 minutes from the moment the water boils in the pan.
After sterilization, roll up the jars, turn them upside down, wrap them up and leave them to cool completely. Store tomatoes in jelly in a cool, dark place. A day before serving, put a jar of tomatoes in the refrigerator so that the marinade turns into jelly.
