Yellow Tomato Jam Recipe

RE: Yellow Tomato Jam Recipe Post By Marge Sutton (Guest Post) (11/24/2006) Check The Jamlady Cookbook for more than 10 jams and preserves with tomatoes. Report Spam or Abuse RE: Yellow Tomato Jam Recipe Post by susanmajp (742) | (08/09/2006) Profile | Contact Here's an old fashioned one that's simply wonderful. YELLOW TOMATO JAM 1 lb Yellow Tomatoes, peeled and sliced 3/4 lb Sugar 1/2 Lemon Peel tomatoes; cut into small pieces. Add sugar and let stand 1 hour. Thinly slice lemon with rind. Cook until tomatoes are clear and the syrup is thickened. Pour into jars and seal. I usually squeeze the juice and add zest of a whole lemon. Since this recipe doesn't make much, you could probably just pour into a larger jar and store in fridge. Report Spam or Abuse RE: Yellow Tomato Jam Recipe Post By LRP (Guest Post) (08/09/2006) YELLOW TOMATO JAM 2 1/2 pounds or 2 quarts yellow tomatoes 1 lemon, thinly sliced 1 tablespoon vinegar 1 1/2 teaspoons ginger 1 stick cinnamon 4 cups sugar 1 cup water Do not peel or cut up clean tomatoes. Combine all ingredients. Bring to a boil. Simmer for 2 hours, or until thick. Remove cinnamon stick. Pour in jars and seal. Process for 20 minutes. Makes 3 to 5 pints. (Jam may be frozen.) Report Spam or Abuse RE: Yellow Tomato Jam Recipe Post By hvnlyhills (Guest Post) (08/09/2006) Tomato Jam Ingredients: 3 quarts prepared tomatoes 1 1/2 teaspoon grated lemon rind 1/2 teaspoon ground allspice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 cup lemon juice 4 1/2 cups sugar 1 box powdered pectin Directions: To Prepare Tomatoes - Wash firm ripe tomatoes. Scald, peel, and chop tomatoes. Cover and simmer 10 minutes, stirring constantly. Measure 3 cups tomatoes into a large saucepan. Add lemon rind, allspice, cinnamon and cloves. To Make Jam - Sterilize canning jars. Add lemon juice to the prepared tomatoes in the saucepan. Measure sugar and set aside. Stir powdered pectin into prepared tomatoes. Bring to a boil over high heat, stirring constantly. At once, stir in sugar. Stir and bring to a full rolling boil that cannot be stirred down. Then boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam. Pour hot jam into hot half-pint jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner. This recipe for Spiced Tomato Jam With Powdered Pectin serves/makes 5 jars Cheryl http://www.2ewenique.com Report Spam or Abuse RE: Yellow Tomato Jam Recipe Post by AnnMel (31) | (08/08/2006) Contact From a 1943 cookbook: RIPE TOMATO JAM 4 pounds medium ripe tomatoes 4 cups sugar 1 teaspoon whole cloves 1/2 tablespoon broken stick cinnamon 2 cups vinegar 1/2 teaspoon whole allspice Scald, peel, and quarter tomatoes. Place in preserving kettle. Add sugar, vinegar, cloves, allspice, and cinnamon. The spices may be tied in a loose muslin bag. Simmer, stirring frequently, until thick. (from Florence Taft Eaton, Concord, Mass.) Report Spam or Abuse