Best Tomato Jell O Surprise Recipes
QUICK AND EASY TOMATO JELLY
This is a great recipe to introduce kids to canning produce. My 9-year-old made this with little assistance from me and it turned out good!
Provided by Stacy
Time 35m
Yield 104
Number Of Ingredients 3
Steps:
- Place tomatoes in a large pot over medium heat. Add sugar and cook for 15 minutes.
- While jelly is cooking, inspect thirteen 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
- Remove from the heat and slowly stir in Jell-O® until dissolved. Put jelly in jars and tighten lids. Turn jars upside down to seal.
Nutrition Facts : Calories 44.6 calories, Carbohydrate 11.3 g, Fiber 0.1 g, Protein 0.2 g, Sodium 7 mg, Sugar 11.2 g
SURPRISE RASPBERRY JAM
I've made this jam for many years and no one has been able to guess the secret ingredient -tomatoes! Everyone swears it tastes just like fresh raspberry jam! -Elizabeth Baker, Birdsboro, Pennsylvania
Provided by Taste of Home
Time 50m
Yield about 5-1/2 cups.
Number Of Ingredients 4
Steps:
- Rinse three clean 1-pint plastic containers with lids with boiling water. Dry thoroughly., In a large saucepan, combine tomatoes, sugar and lemon juice. Cook and stir over high heat until mixture comes to a boil. Reduce heat; simmer, uncovered, 25 minutes. Remove from heat. Skim off foam if necessary. Add gelatin; stir until completely dissolved., Immediately fill all containers to within 1/2 in. of tops. Cool to room temperature, about 1 hour. Wipe off top edges of containers; cover with lids. Let stand at room temperature 3 hours or until set, but not longer than 24 hours., Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving.
Nutrition Facts : Calories 82 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 0 fiber), Protein 0 protein.
TOMATO RASPBERRY JAM
This is the easiest and fastest Jam recipe I have ever made and you would never know it had tomatoes in it. My Mom's friend makes this and when my Mom told me about it I was saying "no way" but when I tried it I was hooked. I planted extra tomatoes in my garden this year just to make this!! My 4 year old son just loves it!
Provided by Mnheartbreaker
Categories Low Protein
Time 50m
Yield 6 jelly jars
Number Of Ingredients 3
Steps:
- Boil together Tomatoes and sugar for 15 minutes Stir constantly.
- Take off of heat and stir in one Large package of Raspberry Jello. Stir till the jello has disolved into tomatoes and sugar mixture.
- Put into jars and seal.
Nutrition Facts : Calories 780, Fat 0.3, SaturatedFat 0.1, Sodium 139.5, Carbohydrate 198.2, Fiber 1.8, Sugar 194.8, Protein 3.5
SURE.JELL® TOMATO RELISH
Utilize our SURE.JELL® Tomato Relish recipe to preserve that bumper crop of tomatoes. SURE.JELL® Tomato Relish is a zesty relish that makes a great gift.
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes 6 jars, about 1 cup each.
Number Of Ingredients 6
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Peel and chop tomatoes. Place in saucepan. Bring to a boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Measure exactly 3 cups prepared fruit into 6- or 8-quart saucepot. Add lemon zest and juice.
- Stir pectin into tomato mixture in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 180, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 0 g
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