Photo: Korea Ministry of Food and Drug Safety

Tomato Jelly

Name: Tomato Jelly
Cuisine: South Korea
Ingredients: 120 g tomato (120g); 10 g gelatin sheets (10g); 10 g lemon (10g); 20 g oligosaccharide syrup (20g); 20 g blueberries (20g); 20 g sugar (20g)

토마토젤리

Dessert

DessertsCourse

201kcal · per serving

Not spicySpice

🌱 VeganGluten-free

Jump to recipe ↓

Recipe

Tomato Jelly

Not spicyVeganGluten-free

Ingredients Tap an ingredient to check it off

Servings1

tomato토마토(120g)
120 g
gelatin sheets판젤라틴(10g)
10 g
lemon레몬(10g)
10 g
oligosaccharide syrup올리고당(20g)
20 g
blueberries블루베리(20g)
20 g
sugar설탕(20g)
20 g

Nutrition per serving

201kcal

45.4gCarbs

401gProtein

0.2gFat

36.7mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Soak the gelatin sheets in ice water until soft and floppy.
Blend the tomato with water.
Mix the oligosaccharide syrup and lemon juice evenly into the blended tomato.
Gently boil the tomato with the lemon juice.
Add the soaked gelatin to the boiling tomato and melt it. When the gelatin has melted, turn off the heat, pour into a dish, and set in the refrigerator for about 20 minutes.
Melt the sugar in a pan, add the blueberries, and gently reduce them, then place on top of the set tomato jelly to finish.

💡 TipMaking the jelly that kids love at home lowered the sugar and sodium.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.