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Tomato Preserves
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A lovely way to use up those tomatoes!
1-1/2 quarts peeled small yellow tomatoes or green tomatoes or tomato (about 2 pounds)
1 tablespoon mixed pickling spices
1/2 inch gingerroot
4 cups sugar
1 cup thinly sliced lemon (about 2 medium)
3/4 cup water
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.
6 half pint
These preserves are incredible !! I made two batches, one with a mix of red, green and yellow tomatoes and the other with red only. Both are great.
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