I have lost my mother's recipe for Tomato preserves, that is sweet enough for using on toast. Does anyone have a recipe you would like to share? Tomato preserves ranks at the top of my list, but I have not found a commercial one to buy. Thanks a bunch.
This was my Grandmothers recipes. Simple but very good. I remember the days when I was young and loved this.
Tomato Jam
Wash, drain & cut in halves 4 Qt. of yellow (red) tomatoes Boil till soft, and then turn into jelly bag & drain overnight Allow 1/2 cup sugar for each cup juice. Let juice boil 20 minutes, then turn in the sugar. Heat & boil about 15 minutes longer. Add 1 slice lemon (no pits) for 1 qt. juice. Skim lemon out before putting into canning jars.
Scald, peel and chop tomatoes. Cover and simmer 10 minutes, stirring occasionally. Measure 3 cups into a 6 or 8 quart sauce pot. 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. (Sauce pot must be no more than 1/3 full to allow for a full rolling boil.) Bring to a full boil over high heat, stirring constantly. At once stir in sugar. Stir and bring to a full rolling boil (a boil that cannot be stirred down). Then boil hard 1 minute, stirring constantly. Remove from heat.
Skim off foam with large metal spoon. Immediately ladle into hot sterilized jars, leaving 1/4 inch space at top. With a damp cloth, wipe jar rims and threads clean.
Immediately cover jars with hot lids. Screw bands on firmly. Let stand to cool. Check seals. Store jam in a cool dry place. Yield: approximately 5 cups
2 lb Very ripe, sweet tomatoes 2 lb Sugar 1 Vanilla bean 10 oz Water
In a wide preserving pan boil the sugar and water to a syrup. Add the tomatoes, skinned and sliced. Boil steadily, stirring fairly often, for about 35 minutes. Put in the vanilla bean (vanilla essence will not do). Cook for approximately 10-15 minutes longer, or until setting point is reached. Remove the vanilla pod, skim the jam, and let it cool for a few minutes before turning it into small jars.
The cookbook says this is "particularly good when eaten in the French way, as a sweet, with fresh cream cheese or plain pouring cream."
You can go to this website for a variety of tomato recipes--brands.Kraftfoods.Com/surejell-- and i have one, from a ball canning book, circa 1993, but they come out with new ones about every year. This one has kind of a ginger, and mixed pickling spice flavor in it, but you could use more or less, i am sure. The recipe is as follows--- ingredients 1tbs. Mixed pickling spices; 1 piece ginger root; 4 c. Sugar; 1 c. Thinly sliced lemon (about 2 medium); 3/4 c. Water; 1 1/2 quarts small, firm, peeled tomatoes (yellow, green, or red); [my personal thought is that you could use a larger variety of tomato that is very meaty, and peel much easier, then chop into desired size]
directions tie spices in a cheesecloth bag; add to sugar, lemon, and water in a large sauce pot. Simmer 15 minutes. Add tomatoes and cook gently until tomatoes become transparent , stirring occasionally to prevent sticking. Cover and let stand 12 to 18 hours in a cool place. Remove spice bag. Drain; reserving syrup. Boil syrup 2 or more minutes if too thin. Add tomatoes and lemon; boil 1 minute. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 20 minutes in boiling water bath. Yield: about 6 half pints.
I hope this or the web site helps. I do have a couple other recipe sites you could check. If one sounds closer to what you are looking for. One is recipezaar another is recipesource and i have found interesting things on both. Even being an oldie, nearly 71, i like to try new Asian recipes, Greek, and all kinds of different things. Hope you find what you need. Loretta from Alabama
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