Tired of the same old condiments? Ready to elevate your cheese board game or add a vibrant zing to your next meal? Then look no further! This homemade cherry tomato jelly recipe is a delightful explosion of summer flavor, transforming humble cherry tomatoes into a sweet and tangy culinary masterpiece. It's surprisingly easy to make, perfect for both beginner cooks and seasoned kitchen pros seeking a unique and delicious addition to their repertoire of easy recipes and healthy meals. This recipe is ideal for those searching for quick dinner ideas or simply looking to enhance their homemade cooking skills. Let's get started!
Ingredients:
- 2 pounds cherry tomatoes, rinsed and halved
- 1 cup white vinegar
- 1 cup granulated sugar
- 1/4 cup lemon juice (freshly squeezed is best!)
- 1/4 teaspoon salt
- 1 package (1.75 ounces) liquid pectin
Instructions:
Getting Started:
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Prepare the Tomatoes: Wash and halve your cherry tomatoes. There's no need to core them, as the seeds add to the jelly's texture and flavor.
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Combine Ingredients (Except Pectin): In a large saucepan, combine the halved tomatoes, white vinegar, sugar, lemon juice, and salt. Stir well to ensure everything is evenly distributed.
Cooking the Jelly:
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Bring to a Boil: Bring the mixture to a rolling boil over medium-high heat, stirring frequently to prevent sticking. This step is crucial for a successful jelly.
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Add Pectin: Once the mixture reaches a rolling boil, stir in the liquid pectin vigorously for one full minute. This is a critical step; don’t skimp on the stirring!
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Boil for One Minute: Continue to boil hard for exactly one minute, stirring constantly. You'll notice the mixture thickening slightly.
Canning and Storage:
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Remove from Heat and Skim: Remove the saucepan from the heat and skim off any foam that has formed on the surface.
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Fill Jars: Carefully ladle the hot jelly into sterilized half-pint canning jars, leaving about 1/4 inch headspace at the top. Wipe the rims of the jars clean.
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Seal and Process (Optional): If you want to can your cherry tomato jelly for long-term storage, place the filled jars in a boiling water bath for 10 minutes (adjust processing time based on your altitude). This ensures a proper seal and prevents spoilage. Alternatively, you can store the jelly in the refrigerator for up to 3 weeks.
Tips for Success:
- Use ripe tomatoes: The flavor of your jelly will depend heavily on the quality of your tomatoes. Choose ripe, flavorful cherry tomatoes for the best results.
- Sterilize your jars: To prevent spoilage, sterilize your jars and lids before filling them with the hot jelly. You can do this by running them through a dishwasher's sanitize cycle or by boiling them in water for 10 minutes.
- Adjust sweetness: If you prefer a sweeter jelly, add a bit more sugar. For a tarter jelly, reduce the sugar slightly.
Variations:
- Spicy Cherry Tomato Jelly: Add a pinch of red pepper flakes for a spicy kick.
- Herb-Infused Jelly: Incorporate fresh herbs like basil or thyme during the cooking process for an aromatic twist.
- Roasted Tomato Jelly: Roast the tomatoes before making the jelly for a deeper, more intense flavor.
Nutritional Information (per serving, approximate):
- Calories: Approximately 100
- Sugar: Approximately 20g
- Protein: Negligible
- Fat: Negligible
This cherry tomato jelly is an incredibly versatile condiment, adding a delightful tang to grilled cheese sandwiches, crackers with cheese, or even as a glaze for roasted meats. It's a fantastic way to preserve the taste of summer and enjoy delicious, healthy meals throughout the year. Enjoy!