Tomato Preserves Recipe 455

AUNT DELLA'S TOMATO PRESERVES

Steps:

• Put tomatoes, sugar, sliced lemon and cinnamon in large, heavy pot and bring to slow boil over medium-high heat, stirring occasionally. When foam rises to surface, add butter and continue stirring and simmering until preserves thicken, about 45 minutes. (To test, stick a fork into preserves. When preserves cling to tines of fork, it should be thick enough to can.) Pour preserves into sterilized jars, seal and process in hot water bath for 15 minutes.

TOMATO PRESERVES

Steps:

• Wash and drain tomatoes.
• Do not core tomatoes.
• Tie spices and gingerroot in a spice bag.
• Combine spice bag, sugar, lemon and water in a large saucepot.
• Simmer 15 minutes.
• Add tomatoes; cook gently until tomatoes become transparent, stirring frequently to prevent sticking.
• Remove from heat.
• Cover and let stand 12 to 18 hours in a cool place.
• Remove spice bag.
• Remove tomatoes and lemon from syrup.
• Boil syrup 2 to 3 minutes or longer to thicken.
• Return tomatoes and lemon to syrup; boil 1 minute.
• Remove from heat.
• Skim foam if necessary.
• Ladle hot preserves into hot jars, leaving 1/4 inch headspace.
• Adjust two-piece caps.
• Process 20 minutes in a boiling-water canner.
• Yield: about 6 half-pints.

TOMATO PRESERVES

Steps:

• Peel tomatoes with a boiling water bath, put the tomatoes in the boiling water for 30 seconds. Remove and put into a sink of cold water. Slip off peelings and cut out core. Squeeze the tomatoes over a colander to remove most of the juice and seeds, then squeeze the tomato into a large pan, breaking up the tomato in the process.
• Slice the lemons very very thin use peeling and all, take out the seeds though. Now cut up the lemons into small pieces and add to the tomatoes. Add all the rest of the ingredients and turn the heat to medium high. Cook to a boil until the sugar has dissolved.
• Once the sugar has dissolved, pre- heat the oven to 275 degrees. Put the tomato mixture into a roasting pan and cook on the bottom shelf of you oven for about 6 hours or until it is very thick and most of the juice is gone. You don't need to watch it very carefully but stir it every couple of hours. The smell will be so delightful. I usually start mine in the afternoon and when I go to bed I just turn off the oven and leave until the next morning.
• Sterilize 12 half pint jars , heat the lids. Heat the tomato preserves back up if you had left them overnight. Heat up the water for your hot water bath.Put the tomato preserves into the jars, wipe the tops clean and put on your hot lids and bands. Cook in a hot water bath for 10 minutes. Start counting the time when the water comes back up to a slow boil. After the water bath remove the jars and sit them on a towel to cool.
• These make great gift for Christmas. They are also good to use on pork chops or a turkey sandwich. And of course you can use it on toast. Use a little cream cheese with this on a bagel yum yum

TOMATO PRESERVES

Steps:

• In a 3- to 4-quart pan, combine tomatoes, brown sugar, vinegar, lemon, ginger, cumin, cinnamon, cloves, salt, and pepper. Bring to a boil over medium heat, stirring often.
• Reduce heat and simmer, stirring occasionally, until mixture is reduced to 2 cups and has the consistency of thick jam, about 1 hour and 15 minutes. Add more salt and pepper to taste.

HOMEMADE TOMATO PRESERVES

Steps:

• 1. Scaled, peel and crush 7 cups of ripe tomatoes. Combine crushed tomatoes (do not drain off liquid or seeds) and SureJell over mediumj high heat. Bring to a boil that cannot be stirred down.
• 2. Add sugar all at once, stirring constantly: boil at a hard boil for 12-15 minutes. Pour into sterilized jars, cap and rim jars.
• 3. Process in a hot water bath for 10 minutes after water comes to a rolling boil. Remove from heat and tighten rims. Let cool. Be sure to listen for the pop as the jars seal.