Yellowpeartomatopreserves Recipes

TOMATO PRESERVES

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.

YELLOW PEAR TOMATO PRESERVES

Steps:

• Wash& dry tomatoes.
• Cut a thin slice from blossom end and press out seeds and discard.
• Combine tomatoes, sugar& salt, simmer until sugar is dissolved.
• Boil for about 40 minutes.
• Add thinly sliced lemon and minced or sliced ginger.
• Boil about 10 minutes longer.
• Pour into hot jars and seal at once.

YELLOW TOMATO PRESERVES

Steps:

• Gather the ingredients.
• Bring a pot of water to a boil. Cut off the stem ends of the tomatoes and place them in a heatproof pot or bowl. Pour the boiling water over the tomatoes.
• When cool enough to handle, drain, and slip the skins off the tomatoes. Squish out most of the seedy gel. Discard skins and seeds.
• Coarsely chop the skinned, seeded tomatoes. Stir together with the sugar and honey. Let sit in the refrigerator for at least two hours or overnight.
• Sterilize 3 half-pint jars by boiling them in water for 15 minutes. Turn off the heat and leave the jars in the hot water until you are ready to fill them.
• While the jars are sterilizing, seed and very finely chop the lemons, discarding the seeds but keeping the peels along with the pulp. The citrus peels provide the pectin in this recipe that gives the preserves a nice gel.
• Peel and finely chop or grate the ginger. Add the ginger and lemons to the other ingredients in a large pot.
• Bring to a boil, stirring, until the setting point is reached.
• Ladle into sterilized half-pint jars leaving 1/2-inch headspace. Process in boiling water bath for 5 minutes.

PEAR TOMATO PRESERVES

Steps:

• In a Dutch oven, combine sugar, cinnamon, cloves, ginger, lemons and water. Cook over medium heat for 15 minutes, stirring occasionally. Add the tomatoes. Reduce heat to low; continue cooking for 45-60 minutes or until tomatoes become transparent, stirring frequently., Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place the jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process 20 minutes. Remove jars and cool.

YELLOW PEAR TOMATO SALSA

Steps:

• Combine all ingredients.
• Cover and refrigerate at least 1 hour.

PEAR PRESERVES

Steps:

• In a large, heavy-bottomed saucepan, combine the sugar and the water and bring to a boil over medium heat. Cook until the sugar is dissolved, 3 to 5 minutes. Add the pears and decrease the heat to low. Simmer until the pears are tender and transparent, an additional 20 to 25 minutes. Remove from the heat and transfer to a rack to cool. Cover and let rest overnight in a cool place, up to 24 hours.
• Place a wire rack on a rimmed baking sheet. Sterilize five 1-pint canning jars and lids in boiling water, following the manufacturer's instructions (or see Boiling-Water Canning, page 279). Remove the jars from the water and place upside down to drain on the prepared rack. Remove the lids from the water and dry with a clean towel. Turn the sterilized jars right side up on the rack, using tongs or a kitchen towel to protect your hands. When they are cool enough to handle, dry them with a clean towel. Set aside.
• Remove the pears from the syrup. Fill the hot jars according to the procedure for Raspberry Jam (page 289), and pour over the hot syrup, leaving 1/4 inch of headroom. Process the jars in a boiling-water canner for 20 minutes. Store the unopened jars at room temperature for up to 1 year. Once the jars are opened, store in the refrigerator for up to 1 month.
• variation
• For refrigerator preserves, skip the boiling-water canner and refrigerate for up to 1 month.