Friday, September 18, 2009

White Tomato Jelly

I made white tomato jelly today.

This was truly an experiment!

White tomatoes from my garden.

The variety is called White Tomesol.
I removed the cores and used the food processor

to blend them into a smooth liquid.

Then I simmered them overnight.

The next morning....this is what it looked like.

I put the liquidy cooked down tomatoes into
a few layers of cheese cloth.

White tomato juice.
Yes! It's really tomato juice!

White tomato guts after the juice was squeezed out.

Then I made an infusion with chile, a garlic clove, oregano and basil.
I poured boiling water over the spice mixture.
After 20 mins. I strained the spices through a cheese cloth.
Then I made the mistake of tasting it.
Whoa! Hot!
After I found my taste buds cowering underneath the fridge, the adventure continued.
I added 4 cups tomato juice to 1/2 cup vinegar in a large stockpot.
Then I added 1 tsp salt.
Next 1 pkg No-sugar-needed pectin.
And one 1/2 cup spice infusion.
Bring to a boil.
Add 2 cups sugar and return to a boil, stirring continuously.
Pour jelly into jars and process for 10 mins in a boiling water bath.
Yum - white tomato jelly with feta, savory and red tomato wedges.

From vine to jar.

This jelly is so tasty!
It is pure tomato flavor with a sweet and spicy tang.


  1. I've never seen or heard of a white tomato... cool

  2. Holy moly, this is downright incredible. I love it so much! Too bad we got almost no tomatoes this year. I will hope for next year...