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    You are in: Home / Recipes / Green Tomato Jelly Recipe
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    Green Tomato Jelly

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Carolyn D's Note:

    I received this recipe years ago from a friend. I have made it for the last 20 yrs

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    jelly j ...

    Units: US | Metric


    1. 1
      boil tomatoes and sugar together for 15 minutes.
    2. 2
      Remove from heat, puree in a blender.
    3. 3
      Add jello and stir well.
    4. 4
      Put into blender and blend well.
    5. 5
      Pour into jars and seal.

    Browse Our Top Jellies Recipes

    Ratings & Reviews:

    • on September 30, 2012

      This is NOT a jelly it is a JAM. Jam- A sweet spread or preserve made from FRUIT cooked to a mushy consistency and sugar boiled to a thick consistency.
      Jelly- A sweet, clear, semisolid, somewhat elastic spread or preserve made from FRUIT JUICE and sugar boiled to a thick consistency.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 09, 2009


      This sounded so strange that I just had to try it and I'm amazed at how easy and great it is! I used Rasberry jello and with the tomato seeds, one would be hard pressed to tell the difference. Thank you for sharing this recipe! The over-ambitious gardener

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 13, 2007


      Used grape jello and it was nasty! Sorry, I hate to give low ratings. It did jell and I had high hopes but... it wasn't very good.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Green Tomato Jelly

    Serving Size: 1 (1868 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 276.1
    Calories from Fat 1
    Total Fat 0.1 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 32.4 mg
    Total Carbohydrate 60.4 g
    Dietary Fiber 0.7 g
    Sugars 59.6 g
    Protein 11.0 g

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