Tomato Preserves Old Fashion Homemade

Tomato Preserves

Old Fashioned Home Made Tomato Preserves

“Americans were big preservers,” said Stephen Schmidt, a culinary historian and the author of the forthcoming book “Dessert in America.” Homemakers going back to the 18th century were putting up tomatoes in syrup, then serving them on their own with custard or as a condiment for desserts like sago pudding, a tapiocalike dish. Later came tomato jelly and jam . The tomato recipes, which appear in many cookbooks.. often contained lemon or ginger, and the preserves in syrup were sometimes made with yellow tomatoes. " NY Times Recipe Redux

Old Fashion Spicy Tomato Preserves | Yellow Tomato Preserves | Spicy Tomato-Cranberry Preserves | Green Tomato Recipes

Mixed Citrus Marmalade

Orange Marmalade

Peach-Orange Marmalade

Sugarless Grape Jelly

Peach Preserves

Peach Jelly

Peach Banana Jam

Peach Kiwi Freezer Jam

Peach Raspberry Jam

Peach Marmalade

Peach-Orange Marmalade

Raspberry Lemon Jelly

Cherry Raspberry Jam

Raspberry Green Tomato Jam

Simple Strawberry Jam

Microwave Strawberry Jam

Strawberry Preserves

Strawberry Freezer Preserves

Watermelon Rind Preserves

Old Fashion

Spicy Tomato Preserves

3 cups prepared tomatoes (2 ¼ lb.)
¼ cup lemon juice
4 ½ cups sugar
1 box Fruit Jell Pectin
1 ½ tsp. grated lemon rind
½ tsp. cinnamon
½ tsp. allspice
¼ tsp. ground cloves

¼ tsp. Ginger

Tomato Preserves , Scald, peel and chop tomatoes.

Scald, peel and chop tomatoes, preferably in that order. Cover and simmer 10 minutes, stirring occasionally.

Measure 3 cups into a 6 or 8 quart saucepot. Add lemon juice, grated lemon rind, allspice, cinnamon and ground cloves to tomatoes.

Measure sugar and set aside. Stir sure-jell fruit pectin into prepared tomatoes.

Saucepot must be no more than 1/3 full to allow for a full rolling boil.

With a damp cloth, wipe the jar rims and threads clean.
Immediately cover jars with hot lids. Screw bands on firmly. Let stand to cool. Check seals.

Bring it to a full boil over high heat, stirring constantly. All at once stir in the sugar. Stirring and maintaining a full rolling boil. When the mix is completely dissolved boil hard for another minute or thereabouts, stirring constantly.

Remove from the heat. Skim off foam with a large metal spoon. Immediately ladle into hot sterilized jars, Leave 1/4 inch head space at top.

Yellow Tomato Preserves

3 quarts yellow tomatoes
5 ½ cups sugar
2 pieces crushed ginger root about 1 inch long each
8 lemons, sliced paper thin

Wash tomatoes, hold in boiling water 1/2 minute or until the skin loosens easily.

Cool and slip off skins. Place in bowl in alternate layers with sugar and let stand overnight or at least 4 hours.

Turn the tomatoes gently once in the juice which has formed.

Drain off juice, about 3 ½ cups and boil until the syrup gives the jelly test.

Simmer lemon slices in one cup of water for 5 minutes, or until soft.

Add lemon slices, water, ginger root and tomatoes to syrup and simmer until tomatoes are transparent, at least 5 minutes.

Pour into hot sterilized jars. Seal appropriately.

Spicy Tomato-Cranberry Preserves

1 small red onion, chopped
1 can whole tomatoes in juice, including juice {Aprox. 16 Oz.}
1 cup fresh or frozen chopped cranberries,

1/3 cup cider vinegar
2/3 cup sugar
2 (4- by 1-inch) strips fresh ¹orange zest
1 (4- by 1-inch) strip fresh ¹lemon zest

1/8 teaspoon salt

1/4 teaspoon dried hot red pepper flakes, or to taste

Boil all ingredients in a 2-quart heavy nonreactive saucepan over moderate heat, stirring and breaking up tomatoes as they boil.

Reduce heat and simmer, uncovered, stirring frequently, until thick, approximately 25 minutes.

Cool preserves, then chill, covered, at least 8 hours for flavors to completely develop.

Tomato Preserves to accompany Grilled Meats - inmamaskitchen.com

Tomato Preserves - Farm & Ranch Guide

Cherry Tomato Preserves - The Recipe Link

Green Tomato Preserves - foodreference.com

¹ Zest : Orange, Lemon, Lime Zest is the outer most skin of an Orange/Lime/Lemon. Just the colored part only. The white part of the skin is called the pith and is bitter. To get the zest, use a Zester, or a very sharp small knife that can cut just the very outer layer away.