Jams, Jellies, Preserves

bigdummy · February 19, 2006

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.
================================================== ====
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.

February 19, 2006	#2
bigdummy Tomatovillian™ Join Date: Jan 2006 Location: WI zone 3 Posts: 19	Jams, Jellies, Preserves 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. ================================================== ==== 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. =========================================== 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.