![]() |
#1 |
Tomatovillian™
Join Date: Apr 2009
Location: Kansas
Posts: 26
|
![]()
As a young lad, I mowed grass for an older lady whose husband had recently passed away. He was a gardner and very good at it. He grew okra, tomatoes, potatoes, lettuce and he even grafted his own variety of grape. I met him 2 years before his passing, and had the fortune to spend some time with them around harvest when he needed help. In addition to a modest cash payment, she would also give me some tomato jelly that she made herself. It was a beautiful vibrant light red color and I seem to recall that she kept some of the seeds in the jelly also.
I was curious if anyone else has had such a wonderful tomato jelly before? What would be a good choice of tomato for such a recipe? Does anybody else have a tried and true recipe for tomato jelly that they would be willing to share? (I've found a few with the google, but was hoping for a recipe with some history since I am unable to find the one from my childhood) Thanks for any direction. Brett
__________________
Learning every day, growing every day! |
![]() |
![]() |
![]() |
#2 |
Tomatovillian™ Honoree
Join Date: May 2006
Location: Lincoln, NE
Posts: 791
|
![]()
Brett - perhaps you are referring to tomato preserves? Our family made tp almost every year and I still make it on occasion. Mine is generally clear w/ tomato pieces and thinly sliced lemons. And we are practically neighbors (Nebraska/Kansas) this could be what you looking for. Let me know and I will post the recipe. I am originally from central Ne. piegirl
|
![]() |
![]() |
![]() |
#3 |
Tomatovillian™
Join Date: Jan 2009
Location: Ontario, Canada
Posts: 948
|
![]()
That does sound good, i've never tried it before, but it has me curious now to do so.
|
![]() |
![]() |
![]() |
#4 | |
Tomatovillian™
Join Date: Apr 2009
Location: Kansas
Posts: 26
|
![]() Quote:
I read your post last night and decided to sleep on it and see what my memory came up with. I'm not sure, but you might be right. I was young and it was good. We called it jelly, but tomato preserves might be the correct terminology. The one thing I can not remember is if there were tomato pieces in addition to the seeds. I guess I will have to try both methods. I would love to try your recipe! Thank you very much. Have you tried many different types of tomatoes? Or has your family settled on one "perfect" variety? Thanks again. Brett
__________________
Learning every day, growing every day! |
|
![]() |
![]() |
![]() |
#5 |
Tomatovillian™ Honoree
Join Date: May 2006
Location: Lincoln, NE
Posts: 791
|
![]()
Brett - here is my family's recipe:
Equal amounts of tomatoes and sugar - but not more than 4-5 cups of each per batch. One medium size lemon sliced very very thin. Mush up with a potato masher. I actually let the mixture sit for several hours so the sugar dissolves. This is a very forgiving recipe. Cook slowly to begin with and keep cooking until the mixture becomes shiney and thicker. These will never be thick jam-like but somewhat runny and the stickest substance around. It is ok if you need to leave and do something else - just turn off the stove and then bring back to boil the next morning. This takes quite a number of hours but the more cooking, the more tomato flavor. I believe there are several threads with similar recipes on this site. Piegirl |
![]() |
![]() |
![]() |
#6 |
Tomatovillian™
Join Date: Jan 2006
Location: western Colorado zone 5
Posts: 307
|
![]()
Tomato Jelly
2 3/4 tomato juice 2 T lemon juice Several drops of hot sauce 1 box fruit pectin 4 c sugar Combine tomato juice, lemon juice hot sauce and pectin in large pan. Bring to boil over high heat, Stir in sugar. bring to full rolling boil. Cook 1 minute. Remove from heat , Skim off foam. Pour in to jelly glasses and seal. This from old canning book. Now they would say sterlized jars and a water bath. You did boil the jars back then to have them sterile. I have not tried. I make tomato preserves and that has lemon and stick cinnamon. The whole tomato. |
![]() |
![]() |
![]() |
#7 |
Tomatovillian™
Join Date: Apr 2009
Location: Kansas
Posts: 26
|
![]()
Thank you both for the recipes. I will try both this year.
I'm trying to figure out what she made. I can't decide if it is me that is hung up on the word "jelly" or what. I'm 90% sure that she called it jelly and that it was a clear red/pink color with seeds and full of flavor. Either way, I look forward to trying both recipes. Thanks for sharing! Brett
__________________
Learning every day, growing every day! |
![]() |
![]() |
![]() |
#8 |
Tomatovillian™
Join Date: Jan 2006
Location: western Colorado zone 5
Posts: 307
|
![]()
I think one could use some cinnamon instead of hot sauce. I just added sliced lemons to the preserves. Take out lemon seed.
|
![]() |
![]() |
![]() |
#9 |
Tomatovillian™
Join Date: Jan 2009
Location: Ontario, Canada
Posts: 948
|
![]()
These recipes sound really good, might have to try one too.
|
![]() |
![]() |
![]() |
#10 |
Tomatovillian™
Join Date: Jul 2009
Location: kentucky
Posts: 13
|
![]()
I wonder if it could be the mock raspberry jam? It's pink and contains tomatoes,sugar, and raspberry gelatin.
|
![]() |
![]() |
![]() |
Thread Tools | |
Display Modes | |
|
|