Real Recipes From Real Home Cooks ®

green tomato and jalapeno jelly

Recipe by
Martha Ray Deen
Charlotte, NC

Every year about this time (November), I wonder what new thing I can do with the green tomatos still growing in my garden. With the freezing temps, I know I have to bring in all these "greenies" and use them somehow. I decided why not make jelly??? Since I love pepper jelly, I incorporated the idea I use for pepper jelly and found a way to use my beloved green tomatoes. You can substitute different flavored gelatin, but the lemon really worked well, since I wanted a tangy jelly and not a really fruity sweet one. Try it, you'll be surprised at the outcome.

yield serving(s)
prep time 15 Min
cook time 35 Min
method Stove Top

Ingredients For green tomato and jalapeno jelly

  • 4 c
    peeled green tomatoes
  • 4 md
    jalapeno peppers, seeded
  • 1/4 c
    cider vinegar
  • 1 Tbsp
    chopped fresh ginger
  • 3 c
    white sugar
  • 6 oz
    lemon jello mix (powder)

How To Make green tomato and jalapeno jelly

  • 1
    Add chopped tomatos, jalapenos, vinegar and ginger to a food processor and pulse until you have a fine grind.
  • 2
    Pour mixture into a saucepan and add the sugar. Stir well with a wooden spoon to combine ingredients.
  • 3
    Bring mixture to a boil (Med/High heat), then reduce to medium and simmer at a low boil for approximately 20 minutes, stirring often.
  • 4
    Remove from heat and stir in the powdered jello mix. (Use a whisk to ensure even mixing)
  • 5
    Pour hot mixture into glass jars of your choice and allow the mixture to cool. (I used three pint ball jars). Place in fridge for at least an hour to allow the mixture to "jelly up".