Jams, Jellies, Preserves

[bigdummy]

Preserves (Old Fashioned Tomato)

2 1/2 lbs ripe tomatoes
16 1/2 cups sugar
1 each lemon
1 package surejel

Peel and crush the tomatoes. Bring to a boil and cook uncovered for 10
minutes, stirring ocassionally. Grate the rind of the lemon and then
juice it and add to the tomatoes.

Measure 3 cups of fruit and combine sugar. Bring to a full boil and boil
hard for 2 minutes. Remove from heat and stir in surejel. Skim and pour
into hot sterilized glasses. Cover with melted paraffin.
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Yellow Pear Tomato Jam

4 c sugar
3/4 c water
6 c yellow pear tomatoes
3 jalapeno chiles, seeded and finely chopped
3 tbl chopped fresh basil
3 tbl fresh lemon juice
2 tbl distilled white vinegar

1. In a 6-quart saucepan combine the sugar and water. Bring to a boil over
medium heat and simmer until the syrup reaches 234 F on a cooking
thermometer.

2. Remove from the heat and add the tomatoes, mixing well. The syrup may
change consistency, but continue stirring and eventually the tomatoes will
mix evenly.

3. Return to the heat and add the chiles, basil, lemon juice, and vinegar.
Simmer, uncovered, on very low heat until the mixture thickens, about 1 1/2
- 2 hours. Stir often, being careful not to burn. The jam will darken.

4. Ladle into clean jars, leaving 1/4 inch of headspace. Cap and seal.

5. Process for 15 minutes in a boiling water-bath canner.
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Tomato Marmalade 2

none

3 quarts tomatoes (12 cups, after cutting)
2 oranges
2 lemons
10 cups sugar
2 tablespoons whole cloves
6 tablespoons broken cinnamon stick

REMOVE peel from tomatoes and cut in small pieces. Slice oranges and lemons
very thin and quarter the slices. Pour off juice from the tomatoes. Add
sugar. Stir until the sugar is dissolved. Add oranges, lemons, and spices
which have been ties loosely in cheesecloth bag. Place mixture over high
heat and boil rapidly, stirring often. Cook until clear and thick (about 50
minutes). 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.

Yield: 8 - 8 oz. jars.

[bully]

Wait till the dead of Winter then spoon it into a tart crust.
That's what I'm talking about Earl...a Tomato Citrus Marmalade Tart ...It's thinking like this that gets me the top moderator salary.

[PNW_D]

Bully,

Yesterday I came across a similar recipe from "Put a Lid on It!" for Old-Fashioned Tomato Marmalade - thought it would be fabulous with Andrey's Orange-1

[PNW_D]

Yum, nice balance tart and sweet (but will seed toms next time)



Thank you Andrey!!

[westocast73]

Well I read this post long ago and really wanted to try it. So I am halfway to being done now. I gave up on trying to peel and seed 4 1/2 pounds of tomatoes and ended up with 2 1/4 and will halve the recipe. I am covered in tomato juice and just finished cleaning my kitchen and am now going to have a shower before continuing with the recipe. I am not sure why but for whatever reason removing seeds out of a tomato tends to take me a very long time and yet I still manage to make it look like a bomb scene.

I am using Caspian Pink's by the way.

Will have to post an update later today or tomorrow on taste. Thanks Bully for the Recipe!

[westocast73]

Well I ended up burning it yesterday. Don't ask.

So Today I started all over again this time using Ponderosa instead of Caspian Pink and again halving the recipe.

It hasnt cooled yet but it is all put away and at least warm it tasted very very good on toast. I love marmalade and the addition of Tomatoes is surpsingly good. I would have thought the flavour of tomatoes would be more dominant but it actually just adds a fruitiness to the marmalade which is quite soft and pleasent. I am sure if you used a stronger flavoured tomato it would change but even my moderately strong flavoured ponderosa's blended in very nicely.

Wonderufl Recipe! :wink:

[Tania]

wow guys, this sounds and looks very yummy - I am trying this out this weekened (I am tired of making ketchup - peeling and seeding 10 lbs tomatoes every evening, this one sounds easy :-)

[Ruth_10]

Oh, man! That looks so good I'm drooling and it's too late for this year! I gotta try it next year. Or--do you think it would work with (home) canned tomatoes? Might be worth playing around with?

[Earl]

Ruth, did you try the recipe with home canned?

[PNW_D]

Here's the one I used in picture above .....

Old-Fashioned Tomato Marmalade from Put a Lid on It!

5 cups coarsely chopped peeled tomatoes (about 2 1/2 lb 2 kg)
(I used Andrey’s Orange-1 – lovely colour and very few seeds)
2 large oranges
1 lemon
4 cups granulated sugar

1. Place tomatoes in a large stainless steel or enamel saucepan.
2. Halve and seed oranges and lemon. Finely chop fruit in food processor or blender and add to tomatoes. Bring mixture to a full boil over high heat. Slowly add sugar, stirring until sugar is completely dissolved. Return to a boil and boil rapidly until mixture will form a gel, about 1 hour, stirring frequently. Remove from heat.
3. Ladle into sterilized jars and process as directed for Shorter Time Processing Procedure.

Makes about 6 cups (1.5 l).

Variation: Gingered Tomato Marmalade: Add 3 tbsp (45 ml) finely chopped peeled gingerroot during cooking. (I recall I used candied ginger) (and use organic citrus if possible)

[piegirl]

Mine is simply equal parts tomatoes and sugar plus the lemon - no pectin. PNW recipe is almost the same - I would like to try the orange along w/ the lemon. Piegirl

[Colorado_west]

I have made the tomato preserves, no pectin and used stick cinnamon and sliced lemon .Kerr . Book has one for green tomatoes and I tried that and it tasted fine but I sliced too thick but I tried to do thin Did not cook up and stayed sliced and I could not spread it. If I do again I will chop/grind the green ones.

[phreddy]

We made some similar. Used 'put a lid...' recipe, almost - didn't have oranges used a grapefruit. Terrific, really bitter (and sweet).
BTW our processor is only a hand type so we boiled it up as instruction then mashed the mixture, used processor for the peel.
Will try the orange one in due course.
Thanks for this thread.

[felpec]

I was going to try the tomato citrus marmalade - I know the picture used to be there, but it's gone. I think your V-8 clone recipe is gone as well.

Can you repost them, please and thank you!

[Mischka]

V8 recipe thread:
http://www.tomatoville.com/showthrea...7749#post27749

Marmalade thread with broken link to recipe photo:
http://www.tomatoville.com/showthrea...ight=marmalade