4994 Tomato Jelly

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Method 1

Prepare the tomato pulp in the same way as for Tomato Jam. 7 dl ( pt or 3 U.S. cups) apple juice, 1 kg ( lb) icing sugar and 1 vanilla pod are required for each 1 kg ( lb) tomato pulp. Place all the ingredients into a pan, cook over a low heat for 5 minutes then cook rapidly until it reaches the required stage.

Method 2

Using the same amount of tomato pulp as for Method 1, replace the apple juice with a juice prepared from two-thirds of whitecurrants to one- third of redcurrants and a little vanilla. Replace the icing sugar with the same amount of loaf sugar.

Place the sugar in a pan and dissolve it with a little water then cook to the small thread stage taking care to skim it carefully when it starts to boil.

Add the tomato pulp, the vanilla and currant juice to this syrup, leave on the stove for a moment to dissolve then cook very quickly until the required stage is reached.