Sweet Tomato Preserves Recipe

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.

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By simplify from Big Bear Lake, CA

September 2, 20090 found this helpful
Best Answer

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.

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August 28, 20090 found this helpful

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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August 28, 20090 found this helpful

Tomato Preserves

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."

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August 28, 20090 found this helpful

Old Fashioned Spiced Tomato Preserves

3 cups prepared tomatoes -- (2 1/4 lb.)

1/4 cup lemon juice

4 1/2 cups sugar

1 box sure-jell fruit pectin

1 1/2 teaspoons grated lemon rind

1/2 teaspoon cinnamon

1/2 teaspoon allspice

1/4 teaspoon ground cloves

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

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