tomato jelly

Name: Tomato Jelly
Prep time: 25 min
Cook time: 10 min
Yield: 8
Cuisine: American
Ingredients: 2 tablespoon(s) knox sparkling gelatine; 1/2 cup(s) cold water; 3-1/2 cup(s) canned tomatoes; 2 tablespoon(s) onion juice; 1/2 - bay leaf; 1 stalk(s) celery; 1 pinch(es) salt; 1 pinch(es) cayenne pepper; 2 tablespoon(s) lemon juice or mild vinegar

13 Pinches 1 Photo

Joan Woodward

Toronto, ON

Updated on Jul 13, 2015

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.

Rate

prep time 25 Min

cook time 10 Min

method Refrigerate/Freeze

yield 8 serving(s)

Ingredients

2 tablespoons knox sparkling gelatine
1/2 cup cold water
3-1/2 cups canned tomatoes
2 tablespoons onion juice
1/2 - bay leaf
1 stalk celery
1 pinch salt
1 pinch cayenne pepper
2 tablespoons lemon juice or mild vinegar

How To Make tomato jelly

Step 1

Soak gelatine in cold water about 5 minutes.

Step 2

Mix remaining ingredients, except lemon juice (or vinegar); bring to boiling point and let boil 10 minutes.
Step 3

Add lemon juice and soaked gelatine, and when gelatine is dissolved, strain.
Step 4

Turn into wet molds and chill.
Step 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.
Step 6

Dressing may be forced through a pastry bag and tube.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes