Tomato Jelly

Joan Woodward


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.


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25 Min
10 Min


  • 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(s)
  • 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.

Printable Recipe Card

About Tomato Jelly

Course/Dish: Gelatin Salads
Main Ingredient: Vegetable
Regional Style: American

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