Jelly tomatoes for the winter

1 hour 0 min.
2 banks 1 liter
Jelly tomatoes for the winter

This recipe is interesting in that when cooling, the marinade freezes and turns into a piquant, sweet and sour jelly, while tomatoes retain elasticity and density. Such a workpiece will surprise your guests during a festive feast. Prepare be sure!

Ingredients

  • Tomatoes 1.3 kg
  • Onion 1 pc.
  • Bay leaf 2 pcs.
  • Fragrant pepper (peas) – 6 pcs.
  • Water 1 l
  • Vinegar (9%) – 2 tbsp.
  • Gelatin 30 g
  • Sugar 100 g
  • Salt 30 g

A step -by -step recipe for cooking

1
Dry the gelatin 100 ml of cold boiled water and leave for swelling for 30 minutes.
2
Rinse the tomatoes, cut in half. Peel the onion and cut the rings.
3
Fill in pre -sterilized banks with tomatoes (lay down down), alternating with onion rings.
4
For the marinade, connect 900 ml of water, salt and sugar. Add bay leaf and pepper with peas, mix everything, bring to a boil and boil the marinade over medium heat for 1-2 minutes.
5
Remove the marinade from the heat, add gelatin and vinegar, mix well so that the gelatin is completely dispersed.
6
Hot marinade pour tomatoes in banks to the top. Cover the jars with sterile lids and send sterilized into a pan with boiling water (the water in the pan should reach the shoulders of the cans). Sterilization time for banks with a volume of 1 liter is 15 minutes from the moment of boiling water in the pan.
7
After sterilizing the jar, roll up, turn up the bottom, wrap it up and leave until completely cooled. Keep 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.
Helen Lipko
Recipe Author:
Helen Lipko
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