Tomato Jelly

Anna Mae Kantor


This was my late Mother in Law's recipe. She made this every fall and everyone couldn't wait for it. I don't know where else it originated from but I just know it's a very old recipe.

I hope you enjoy it as much as we always did when Mom made it.

★★★★★ 4 votes
30 Min
20 Min
Stove Top


4 c
tomatoes--skinned and chopped up
4 c
granulated sugar
a few whole cloves (very few)
lemon (sliced very thin)
1 pkg
liquid fruit pectin

How to Make Tomato Jelly


  • 1Skin and chop tomatoes and place in pot with the sugar, few cloves (like 3 or 4)and lemon slices, cooking on a medium heat about 20 minutes or so, until thickened. Watch it closely so it doesn't burn, stirring constantly.
  • 2Fill small jars that have been sterilized with the hot jelly, wipe off the rims and apply the seals and lids. Place on counter to cool and listen for them to seal.
  • 3I added a package of pectin because, if I remember right, it is a very thin consistency, like almost too thin and it needs to be thickened up a bit.
  • 4Enjoy !!

Printable Recipe Card

About Tomato Jelly

Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy