TOMATO PRESERVES
No store-bought tomato preserves can compare with one made from tomatoes from your garden or local farmers' market. If you take the time to make the preserves while the tomatoes are plentiful and at their best, you'll have a tasty treat come winter.This recipe is by Kay Shultz from Ellicott City, Maryland, and was originally published in The Baltimore Sun.
Provided by Julie Rothman - The Baltimore Sun
Categories Condiments
Time 59m59S
Yield 24
Number Of Ingredients 8
Steps:
- Step 1: Wash approximately 2 1/2 to 3 pounds of firm, ripe tomatoes. Scald, peel, and chop tomatoes.
- Step 2: Place chopped tomatoes in a saucepan and heat slowly to simmering, stirring constantly to prevent sticking and burning. Cover and simmer 10 minutes, stirring occasionally.
- Step 3: Measure 3 to 4 cups of the cooked tomatoes into a large saucepan. Add 1/2 teaspoon grated lemon rind, 3/4 teaspoon cinnamon and the strips of lemon rind from 1 lemon (optional).
- Step 1: Sterilize 5 to 6 (1/2 pint) jelly or Mason canning jars.
- Step 2: Add 1/4 cup lemon juice to the 3 to 4 cups of prepared tomatoes in the saucepan. Measure out 4 1/2 cups sugar and set aside.
- Step 3: Stir 1 box powdered pectin into the prepared tomatoes in the saucepan. Bring to a boil over high heat, stirring constantly.
- Step 4: At once, stir in the sugar. Stir and bring to a full rolling boil that cannot be stirred down. Then boil hard for 1 minute, stirring constantly.
- Step 5: Remove from heat. Skim off foam.
- Step 6: Pour hot jam into hot jars, leaving 1/4 inch of head space (space at the top of the jar). Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.
- Step 7: Process in a boiling water canner for 5 minutes at normal altitude. Set aside to cool and seal. Sealed jars may be kept on the pantry shelf; store unsealed jars in freezer.
TOMATO PRESERVES
Easy old fashioned tomato preserves is a delightfully easy jam to make. A great way to use up those end of the summer tomatoes.
Provided by Audrey
Number Of Ingredients 4
Steps:
- Slice an x in the top of each tomato. Place in a pot of boiling water until skin begins to peel off. Immediately place in a bowl of ice water. Slough off skin and remove stem button.
- Weigh tomatoes and place in a non reactive bowl (plastic or glass). Gently squeeze tomatoes by hand or with a wooden spoon to release juice. Add an equal weight of sugar. Let stand for 12 hours.
- When ready to cook, place two metal teaspoons in the freezer.
- Drain juice into a large sauce pan. Boil until the syrup thickens and falls of a spoon in heavy drops. Approximately 20 minutes.
- Rough chop the tomatoes and add to the thickened syrup. Grate the lemon zest and add to the syrup. Cut lemon in half and squeeze juice into the syrup. Add the ginger or cinnamon.
- Boil mixture until thick for 20-30 minutes, stirring occasionally.
- To test for doneness, remove one spoon from the freezer. With the spoon you used to stir the preserves remove a small amount of jam and pour into the frozen spoon. Tilt the frozen spoon over the pot, if the preserves pour off in large thick drops it is done. If it pours off quickly, boil for another few minutes and retest with the other frozen spoon.
- Remove ginger or cinnamon. Put preserves in sterilized jars and boil in a water bath canner for 20 minutes.
TOMATO PRESERVES
A lovely way to use up those tomatoes! From the Ball Blue Book of Canning! Prep time includes marinating time.
Provided by Sharon123
Categories Vegetable
Time 14h30m
Yield 6 half pint
Number Of Ingredients 6
Steps:
- Wash and drain tomatoes.
- Do not core tomatoes.
- Tie spices and gingerroot in a spice bag.
- Combine spice bag, sugar, lemon and water in a large saucepot.
- Simmer 15 minutes.
- Add tomatoes; cook gently until tomatoes become transparent, stirring frequently to prevent sticking.
- Remove from heat.
- Cover and let stand 12 to 18 hours in a cool place.
- Remove spice bag.
- Remove tomatoes and lemon from syrup.
- Boil syrup 2 to 3 minutes or longer to thicken.
- Return tomatoes and lemon to syrup; boil 1 minute.
- Remove from heat.
- Skim foam if necessary.
- Ladle hot preserves into hot jars, leaving 1/4 inch headspace.
- Adjust two-piece caps.
- Process 20 minutes in a boiling-water canner.
- Yield: about 6 half-pints.
TOMATO JAM
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 1 cup of tomato jam
Number Of Ingredients 0
Steps:
- Score an X in the bottom of 3 pounds of tomatoes and cook in boiling water for about 30 seconds. Drain, transfer to a bowl of ice water, then peel and dice. Combine the tomatoes with 1 cup granulated sugar, 1/2 cup light brown sugar and 2 tablespoons cider vinegar in a large pot over medium heat. Add 1/2 teaspoon kosher salt, 1/4 teaspoon each ground coriander and cumin and the juice of 1 lemon. Cook, stirring, until thick, about 1 hour; let cool. Serve with cheese and crackers.
MCP® TOMATO PRESERVES
Got a bumper crop of tomatoes? Capture that summery deliciousness in easy-to-make preserves. We'll walk you through it step by step, below.
Provided by My Food and Family
Categories Home
Time 45m
Yield About 4 (1-cup) jars or 64 servings, 1 Tbsp. each
Number Of Ingredients 6
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Dip tomatoes in boiling water. Remove skins and stem ends. Grind tomatoes. Measure exactly 2 cups pulp into 6- or 8-qt. saucepot. Stir in grated zest from one of the lemons, 1/4 cup lemon juice and salt.
- Stir pectin into prepared pulp in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 4 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 11 g, Protein 0 g
TOMATO PRESERVES
A schmear of this on a ham & cheese sandwich...mmmmmm! Now that's good eatin', I don't care who you are! Plan to make several different colored batches - red, black, yellow & orange. I suspect this is a good candidate for hot water bath canning, given how long it is cooked & the high acidity & sugar content.
Provided by Busters friend
Categories Vegetable
Time 1h35m
Yield 2 cups
Number Of Ingredients 10
Steps:
- In a 3- to 4-quart pan, combine tomatoes, brown sugar, vinegar, lemon, ginger, cumin, cinnamon, cloves, salt, and pepper. Bring to a boil over medium heat, stirring often.
- Reduce heat and simmer, stirring occasionally, until mixture is reduced to 2 cups and has the consistency of thick jam, about 1 hour and 15 minutes. Add more salt and pepper to taste.
Nutrition Facts : Calories 617, Fat 1.4, SaturatedFat 0.3, Sodium 658.4, Carbohydrate 155.5, Fiber 6.7, Sugar 141.6, Protein 4.1
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