Real Recipes From Real Home Cooks ®

tomato jelly

Recipe by
Joan Woodward
Toronto, ON

Yet another recipe saved by my late Auntie Ellen. This one is from a recipe card printed by the Knox Gelatine Co. of Johnstown, NY in 1931.

yield 8 serving(s)
prep time 25 Min
cook time 10 Min
method Refrigerate/Freeze

Ingredients For tomato jelly

  • 2 Tbsp
    knox sparkling gelatine
  • 1/2 c
    cold water
  • 3-1/2 c
    canned tomatoes
  • 2 Tbsp
    onion juice
  • 1/2
    bay leaf
  • 1 stalk
  • 1 pinch
  • 1 pinch
    cayenne pepper
  • 2 Tbsp
    lemon juice or mild vinegar

How To Make tomato jelly

  • 1
    Soak gelatine in cold water about 5 minutes.
  • 2
    Mix remaining ingredients, except lemon juice (or vinegar); bring to boiling point and let boil 10 minutes.
  • 3
    Add lemon juice and soaked gelatine, and when gelatine is dissolved, strain.
  • 4
    Turn into wet molds and chill.
  • 5
    Remove from molds to bed of crisp lettuce leaves and garnish with mayonnaise dressing; or the jelly may be cut into any desired shapes and used as a garnish for salads or cold meats.
  • 6
    Dressing may be forced through a pastry bag and tube.
  • 7
    Variation - Tomato Shrimp Salad: When tomato jelly begins to stiffen, add 1 cup flaked shrimps and 1/2 cup finely cut celery. Turn into small wet molds. Chicken or tuna fish may be used instead of shrimp.