To Top

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.


By simplify from Big Bear Lake, CA

Add your voice! Click below to answer. ThriftyFun is powered by your wisdom!

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.

Reply Was this helpful? Yes
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

Reply Was this helpful? Yes
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."

Reply Was this helpful? Yes
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

Reply Was this helpful? Yes

Add your voice! Click below to answer. ThriftyFun is powered by your wisdom!

Related Content
In This Guide
Recipes Using Tomatoes
Recipes Using Tomatoes
Food and Recipes Canning Condiments & SaucesAugust 27, 2009
White bowls of tomato paste, tomato sauce, and salsa setting on a background of tomatoes and red and green peppers
Substituting Tomato Paste for Tomato Sauce
Raspberry Preserves
Getting the Scorched Taste Out of Preserves
Tomato Pie
Tomato Pie Recipes
Pasta Alla Checca Recipes
Pasta Alla Checca Recipes
Halloween Ideas!
Ask a Question
Share a Post
Desktop Page | View Mobile

Disclaimer | Privacy Policy | Contact Us

© 1997-2017 by Cumuli, Inc. All Rights Reserved.

Published by .

Generated 2017/10/08 00:21:49 in 531 msecs. ⛅️️
Loading Something Awesome!