Tomatoes can be preserved as juice, puree, pastes, ketchup and many other products. At present tomatoes can be grown in greenhouses and thus, can be purchased throughout the year. During the summer when the tomatoes are in season a great quantity is harvested. Therefore, they are a very convenient material for laboratory use.
In Europe and in America it is known that jams can be made from tomatoes, however, reports on jelly are few. The present report deals with making jelly using tomatoes which were in season. In comparison with other fruits, it was found that the pH and sugar needed adjustment in order to obtain an acceptable jelly.