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Randi

REC: Ripe tomato preserves and Tomato/Citrus Marmalade

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Joined: Dec 10, 2005

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Posted to Thread #7886 at 4:17 pm on Sep 12, 2007

here's the recipe I promised a few posts back. they always seem to turn out a bit thinner than one would like but still are awesome on toast and biscuts. enjoy :-)

from the Farm Journal Freezing and Canning Cookbook

Ripe Tomato Preserves

2 lbs ripe tomatoes
8 cups sugar
2 lemons, thinly sliced
1/2 tsp salt
1/2 tsp whole cloves
1/2 tsp whole allspice
1 stck cinnamon
1/2 tsp ground ginger.

Scald, skin and weigh small firm red or yellow tomatos. (if larger than small hen egg, cut in halves or quarters.)

Cover with sugar and let stand over night in a cool place.

Next morning, drain off juic and add lemon, salt and spices tied loosely in clean, thin white cloth, to the juice. Boil 10 min.

Add tomatoes and cook, stirring frequently until they are clear and syrup fairly thick. Remove spices. Pour into hot hars. Adjust lids at once and process in boiling water bath (212 F) 5 minutes. Remove from canner and complete seals unless closures are self-sealing type. Makes 1 1/2 pints.

Variations

Pineapple/Tomato Preserves: add with tomatoes 1 cup pineapple tidbits. Makes 2 pints.

Tomato Conserve: With tomatoes add 1 cup light raisins. makes 2 pints.

Tomato/Citrus Marmalade

4 quarts ripe tomatoes, peeled
sugar
2 lemons
3 oranges
1/2 oz stick cinnamon
1/4 oz whole cloves

cut tomatoes into small pieces. drain off half the juice. weigh tomatoes and add equal amount of sugar.

slice lemons and oranges very thin and cut slices into quarters. add with spices, which have been tied loosely in clean, thin white cloth, to tomatoes and sugar. cook rapidly, stirring frequently until mixture reaches the jellying point.

remove spices. pour immediately into hot jars. adjust lids at once and process in boiling water bath (212 F) 5 minutes. remove from canner and complete seals. makes 6 pints.

note: for best resluts use a large shallow kettle and never cook more than the above amount at one time.


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