Tomato Conserve Recipes

TOMATO CONSERVE

Steps:

• Combine the tomatoes, sugar, oranges, cinnamon, and cloves in a heavy-bottom pot and bring to a simmer.
• Cook for 25 minutes and strain the tomatoes, reserving the juices.
• Return the juices to the pan and simmer 10-15 more minutes to reduce and concentrate their flavor.
• Combine the tomatoes and the juices and allow to cool to room temperature.

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-AND-HERB CONSERVE

Steps:

• Preheat oven to 375 degrees. Arrange tomatoes, cut-sides up, on a parchment-lined rimmed baking sheet; season with salt. Roast until tomatoes shrink and collapse slightly, about 1 hour. Let cool completely, then pack into a 2-cup-capacity jar.
• In a small saucepan, combine oil, herbs, and garlic. Bring to a bare simmer over medium heat. Carefully pour mixture into jar, topping with more oil if necessary. (Oil should fully submerge tomatoes and herbs and reach about 1/2 inch from top.) Let cool completely, then cover and refrigerate until ready to use, up to 1 month.

TOMATO CONSERVE

Steps:

• Cook tomatoes 45 minutes.
• Add sugar, lemon, and ginger.
• Cook until thick and smooth.
• Pour into sterilized jars to within 1/2 inch of top.
• Put on cap, screw band firmly tight.
• Process in Boiling Water Bath 10 minutes.

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 JAM

Steps:

• Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
• Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.