Tomato Preserves With Pectin Recipes

TOMATO PRESERVES

Steps:

• Slice an x in the top of each tomato. Place in a pot of boiling water until skin begins to peel off. Immediately place in a bowl of ice water. Slough off skin and remove stem button.
• Weigh tomatoes and place in a non reactive bowl (plastic or glass). Gently squeeze tomatoes by hand or with a wooden spoon to release juice. Add an equal weight of sugar. Let stand for 12 hours.
• When ready to cook, place two metal teaspoons in the freezer.
• Drain juice into a large sauce pan. Boil until the syrup thickens and falls of a spoon in heavy drops. Approximately 20 minutes.
• Rough chop the tomatoes and add to the thickened syrup. Grate the lemon zest and add to the syrup. Cut lemon in half and squeeze juice into the syrup. Add the ginger or cinnamon.
• Boil mixture until thick for 20-30 minutes, stirring occasionally.
• To test for doneness, remove one spoon from the freezer. With the spoon you used to stir the preserves remove a small amount of jam and pour into the frozen spoon. Tilt the frozen spoon over the pot, if the preserves pour off in large thick drops it is done. If it pours off quickly, boil for another few minutes and retest with the other frozen spoon.
• Remove ginger or cinnamon. Put preserves in sterilized jars and boil in a water bath canner for 20 minutes.

TOMATO PRESERVES

Steps:

• Step 1: Wash approximately 2 1/2 to 3 pounds of firm, ripe tomatoes. Scald, peel, and chop tomatoes.
• Step 2: Place chopped tomatoes in a saucepan and heat slowly to simmering, stirring constantly to prevent sticking and burning. Cover and simmer 10 minutes, stirring occasionally.
• Step 3: Measure 3 to 4 cups of the cooked tomatoes into a large saucepan. Add 1/2 teaspoon grated lemon rind, 3/4 teaspoon cinnamon and the strips of lemon rind from 1 lemon (optional).
• Step 1: Sterilize 5 to 6 (1/2 pint) jelly or Mason canning jars.
• Step 2: Add 1/4 cup lemon juice to the 3 to 4 cups of prepared tomatoes in the saucepan. Measure out 4 1/2 cups sugar and set aside.
• Step 3: Stir 1 box powdered pectin into the prepared tomatoes in the saucepan. Bring to a boil over high heat, stirring constantly.
• Step 4: At once, stir in the sugar. Stir and bring to a full rolling boil that cannot be stirred down. Then boil hard for 1 minute, stirring constantly.
• Step 5: Remove from heat. Skim off foam.
• Step 6: Pour hot jam into hot jars, leaving 1/4 inch of head space (space at the top of the jar). Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.
• Step 7: Process in a boiling water canner for 5 minutes at normal altitude. Set aside to cool and seal. Sealed jars may be kept on the pantry shelf; store unsealed jars in freezer.

TOMATO PRESERVES WITH PECTIN

Steps:

• Peel the tomatoes and chop the flesh. Place the tomatoes in a saucepan and cook over medium heat for about 10 minutes or until the tomatoes have broken down and release their juices. You should have about 3 cups of cooked tomatoes. Add the lemon juice and pectin. Bring the mixture to a rolling boil over high heat, stirring constantly. Add the sugar to the tomatoes. Return the mixture to a boil, stirring constantly. Remove the pan from the heat. Skim off any foam. Pour the tomato preserves into sterilized canning jars and process in a hot water bath for 15 minutes or as directed by the jar manufacturer.

TOMATO JAM

Steps:

• Score an X in the bottom of 3 pounds of tomatoes and cook in boiling water for about 30 seconds. Drain, transfer to a bowl of ice water, then peel and dice. Combine the tomatoes with 1 cup granulated sugar, 1/2 cup light brown sugar and 2 tablespoons cider vinegar in a large pot over medium heat. Add 1/2 teaspoon kosher salt, 1/4 teaspoon each ground coriander and cumin and the juice of 1 lemon. Cook, stirring, until thick, about 1 hour; let cool. Serve with cheese and crackers.

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.