Tomato Jelly - Kraft Recipes Top
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Tomato Jelly

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

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

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What You Need

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Make It

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  • 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.)

Special Equipment Needed

How to Remove Skins and Seeds from Tomatoes

Rinse tomatoes. Cut small "X" in bottom of each tomato. Fill large bowl with ice and water. Bring large saucepan of water to boil. Working in batches, carefully add tomatoes to boiling water; cook 30 sec. to 1 min. or until tomato skins start to crack. Immediately transfer tomatoes from boiling water to bowl of ice water to stop cooking process and help loose the skins. Let stand 1 min. Remove tomatoes from ice water; drain. Carefully slip skins off tomatoes. Cut tomatoes horizontally in half, then remove and discard seeds.

Serving Suggestion

For a delicious appetizer, spread 1/2 cup Tomato Jelly over 8-oz. block of PHILADELPHIA Cream Cheese. Serve with crackers. Or, use as a condiment for your favorite sandwich, such as a grilled cheese sandwich.

Special Extra

If you like extra spice, increase the crushed red pepper to 1 tsp.

Jam or Jelly Didn't Set?

Every once in a while, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our Remake Directions to improve your finished jam. If your jam still doesn't set, you can always use it as a glaze or syrup.

Altitude Chart

At altitudes above 1,000 feet, increase processing time as indicated. 1,001 to 3,000 feet - increase processing time by 5 min.; 3,001 to 6,000 feet - increase processing time by 10 min.; 6,001 to 8,000 feet - increase processing time by 15 min.; 8,001 to 10,000 feet - increase processing time by 20 min.


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

Nutritional Information

Serving Size Makes about 9 (1-cup) jars or 144 servings, 1 Tbsp. each
Calories 30
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 0mg
Carbohydrate 7g
Dietary fiber 0g
Sugars 7g
Protein 0g
% Daily Value
Vitamin A 4 %DV
Vitamin C 2 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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