Homemade Tomato Preserves Recipes

HOMEMADE TOMATO PRESERVES

Steps:

• 1. Scaled, peel and crush 7 cups of ripe tomatoes. Combine crushed tomatoes (do not drain off liquid or seeds) and SureJell over mediumj high heat. Bring to a boil that cannot be stirred down.
• 2. Add sugar all at once, stirring constantly: boil at a hard boil for 12-15 minutes. Pour into sterilized jars, cap and rim jars.
• 3. Process in a hot water bath for 10 minutes after water comes to a rolling boil. Remove from heat and tighten rims. Let cool. Be sure to listen for the pop as the jars seal.

TOMATO PRESERVES

Steps:

• Peel tomatoes with a boiling water bath, put the tomatoes in the boiling water for 30 seconds. Remove and put into a sink of cold water. Slip off peelings and cut out core. Squeeze the tomatoes over a colander to remove most of the juice and seeds, then squeeze the tomato into a large pan, breaking up the tomato in the process.
• Slice the lemons very very thin use peeling and all, take out the seeds though. Now cut up the lemons into small pieces and add to the tomatoes. Add all the rest of the ingredients and turn the heat to medium high. Cook to a boil until the sugar has dissolved.
• Once the sugar has dissolved, pre- heat the oven to 275 degrees. Put the tomato mixture into a roasting pan and cook on the bottom shelf of you oven for about 6 hours or until it is very thick and most of the juice is gone. You don't need to watch it very carefully but stir it every couple of hours. The smell will be so delightful. I usually start mine in the afternoon and when I go to bed I just turn off the oven and leave until the next morning.
• Sterilize 12 half pint jars , heat the lids. Heat the tomato preserves back up if you had left them overnight. Heat up the water for your hot water bath.Put the tomato preserves into the jars, wipe the tops clean and put on your hot lids and bands. Cook in a hot water bath for 10 minutes. Start counting the time when the water comes back up to a slow boil. After the water bath remove the jars and sit them on a towel to cool.
• These make great gift for Christmas. They are also good to use on pork chops or a turkey sandwich. And of course you can use it on toast. Use a little cream cheese with this on a bagel yum yum

TOMATO PRESERVES

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

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 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.

AUNT DELLA'S TOMATO PRESERVES

Steps:

• Put tomatoes, sugar, sliced lemon and cinnamon in large, heavy pot and bring to slow boil over medium-high heat, stirring occasionally. When foam rises to surface, add butter and continue stirring and simmering until preserves thicken, about 45 minutes. (To test, stick a fork into preserves. When preserves cling to tines of fork, it should be thick enough to can.) Pour preserves into sterilized jars, seal and process in hot water bath for 15 minutes.

TOMATO JAM

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.

HOMEMADE TOMATO PRESERVES

Steps:

• 1. combine crushed tomatoes,surejel and butter, bring to a boil that can not be stirred down, add sugar all at once, stirring constantly: boil hard for 12 minutes, pour into hot jars, process in hot water bath for 10 minutes after water comes to a rolling boil, cool and enjoy. they are great, another way to use up those tomatoes.