TOMATO PRESERVES
This recipe started out of needing something sweet canned for the winter. I don't have any fruit trees and things have become expensive. What I did have was an abundance of tomatoes. So I decided to use this in place of fruit. It became a favorite with the family, now we crave it. Also it is good as a condiment on meats and sandwiches.
Provided by Cinna Bun @Cinnabun
Categories Jams & Jellies
Number Of Ingredients 9
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
HOMEMADE TOMATO PRESERVES
I love old fashioned preserves (tomato, watermelon, green grape). They taste wonderful and remind me of my mother's kitchen.
Provided by Carol Lattier
Categories Jams & Jellies
Time 1h15m
Number Of Ingredients 5
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 JAM
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 1 cup of tomato jam
Number Of Ingredients 0
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.
MCP® TOMATO PRESERVES
Got a bumper crop of tomatoes? Capture that summery deliciousness in easy-to-make preserves. We'll walk you through it step by step, below.
Provided by My Food and Family
Categories Home
Time 45m
Yield About 4 (1-cup) jars or 64 servings, 1 Tbsp. each
Number Of Ingredients 6
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Dip tomatoes in boiling water. Remove skins and stem ends. Grind tomatoes. Measure exactly 2 cups pulp into 6- or 8-qt. saucepot. Stir in grated zest from one of the lemons, 1/4 cup lemon juice and salt.
- Stir pectin into prepared pulp in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 4 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 11 g, Protein 0 g
TOMATO PRESERVES
A lovely way to use up those tomatoes! From the Ball Blue Book of Canning! Prep time includes marinating time.
Provided by Sharon123
Categories Vegetable
Time 14h30m
Yield 6 half pint
Number Of Ingredients 6
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.
CHERRY TOMATO PRESERVE
Provided by Florence Fabricant
Categories breakfast, condiments
Time 1h
Yield 3 eight-ounce jars
Number Of Ingredients 7
Steps:
- Combine all ingredients, cover and cook 15 to 20 minutes.
- Uncover and continue to simmer about 40 minutes longer, until it has become pleasantly thick. Test for thickness from time to time by putting some of the mixture on a refrigerated saucer.
- When done, pour it into very clean jars and seal it up with two thin coats of parafin and a lid.
Nutrition Facts : @context http, Calories 500, UnsaturatedFat 0 grams, Carbohydrate 128 grams, Fat 1 gram, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 32 milligrams, Sugar 120 grams
TOMATO JAM
Good tomatoes and balance are crucial. You need sugar for the kind of gooey, sticky quality we associate with jam; otherwise, all you're producing is a tomato sauce, no matter how different the flavor is from the classic. Once you add that sugar, however, you need acid, because even though tomatoes are plenty acidic, they can't counter all that sugar. I tried lemon juice, vinegar and finally lime, deciding that I liked the last best.
Provided by Mark Bittman
Categories jams, jellies and preserves, project
Time 1h30m
Yield About 1 pint
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 0 grams, Carbohydrate 58 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 535 milligrams, Sugar 55 grams, TransFat 0 grams
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- Simple Roasted Tomato Sauce (freeze or can) This is my absolute favorite way to preserve tomatoes. Our “Simple and Delicious Roasted Tomato Sauce” recipe is aptly named: the only ingredients are tomatoes, salt, pepper, and a drizzle of oil, and doesn’t require peeling, de-seeding, or measurements!
- Sun-Dried Tomatoes. Learn how to dehydrate or “sun dry” tomatoes here. We prefer to dry them in a food dehydrator, though instructions to oven-dry tomatoes are also included.
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