25
Jul
With the spoon you used to stir the preserves remove a small amount of jam and pour into the frozen spoon. Run cold water over them remove the skins and place a layer of tomatoes in an enamel saucepan sprinkle one cup of sugar over every six tomatoes and four thin slices of lemon put in six more sliced tomatoes and one cup of sugar and the four slices of lemon and repeat the same until the saucepan is half filled.
Wipe the rims of the jars clean then place sterilized lids on top and screw on the rings.
Recipe for tomato preserves. 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. To preserve the tomatoes for a longer shelf life process them in a hot water bath. Pack the tomatoes into hot sterilized half pint jars.
Ladle the hot syrup over the tomatoes leaving 1 4 inch headspace. Wipe the rims of the jars clean then place sterilized lids on top and screw on the rings. Make a cross on the bottom of each tomato with a knife and put in a bowl.
Cover with boiling water leave for 30 seconds and drain. When cool enough to handle peel off the skins. Serving suggestions serve this chutney alongside home made burgers and sausages.
It s also great in sandwiches or with cold cuts of meat. Aug 22 2008 this recipe was created by ruth p. Tomato preserves weigh the tomatoes then measure the sugar and spices.
Run cold water over them remove the skins and place a layer of tomatoes in an enamel saucepan sprinkle one cup of sugar over every six tomatoes and four thin slices of lemon put in six more sliced tomatoes and one cup of sugar and the four slices of lemon and repeat the same until the saucepan is half filled. Cover set aside for six hours. 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. Simmer for 10 minutes.
To 3 cups cooked tomatoes add lemon juice and sure jell. Bring to a full rolling boil over high heat stirring constantly. Add sugar and again bring to a full rolling boil stirring constantly.
Remove from heat skim place preserves in jars and cover. This is an attempt to recreate an old recipe used by my girlfriend s grandmother for green tomato preserves. The recipe could not be obtained from said grandmother because she simply cooks everything until it looks right.
We based our recipe on. How to make homemade tomato preserves. 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. 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.