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

**coronabarb** · May 27, 2006

Green Tomato Chutney with Ginger and Red Pepper

10 cups green tomatoes, coarsely diced
1 medium red pepper, diced
1 1/2 cup currants, raisins or chopped dates
1/2 cup fresh ginger root, peeled and thinly slivered
Grated rind of one lemon
4 cup sugar
3 cups white vinegar
1/2 tsp salt
1 tsp whole cloves
3 bags stick cinnamon (about 2 in each) tied up in cheesecloth
1 tsp freshly grated nutmeg
1 Tbl curry powder
1 tsp red pepper flakes (to taste)

Combine all ingredients in a large heavy preserving kettle or Dutch oven. ( Avoid using pure, thin stainless steel. The chutney burns quite easily because of its high sugar content.) Bring to a boil slowly, stirring to help dissolve the sugar. Reduce heat and simmer, uncovered, stirring often until chutney is dark and syrupy, about 2 hours.

Remove spice bag. Pour into clean hot preserving jars to 1/4" from the sealing edge. Seal with metal lid and sealing band. Process in a boiling water bath 10 minutes for pints and 1/2 pints.

Makes about 2 to 3 pints.

**coronabarb** · August 7, 2006

Hot Tomato Chutney

3 lbs tomatoes
1 cup brown sugar
1 cup cider vinegar
1 large red bell pepper, chopped
1 large onion, coarsely chopped
2 cloves garlic, minced
3 Tbls ginger, peeled, minced
1/2 cup golden raisins
2 jalapenos, seeded and chopped
1 Tbl cumin seed
1 Tbl mustard seed
2 Tbls salt
1/4 cup cilantro, chopped

Place all ingredients except cilantro in a large non-aluminum saucepan; cook over medium heat, stirring, until sugar is dissolved. Continue to cook, stirring occasionally, until mixture thickens, about 30 minutes. Stir in cilantro for the last few minutes of cooking.

Pack in sterilized jars and seal. Freeze or process in a hot water bath for 15 min. Makes 3 to 4 pints.

bully · August 15, 2006

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 · August 20, 2006

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 · August 22, 2006

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

Thank you Andrey!!

westocast73 · September 6, 2006

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 · September 7, 2006

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 · September 13, 2006

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 · October 16, 2006

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 · February 18, 2007

Ruth, did you try the recipe with home canned?

felpec · August 1, 2007

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** · August 1, 2007

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

felpec · August 1, 2007

I am probably totally crazy, but this is what I see when I followed the links...

What's weird is I can see the other pictures in the post, but not the ones with the recipes

And (right hand raised) I do solemnly swear I did not Photoshop this (except to put the text on it)!

Earl · August 2, 2007

Where are the recipes???? The links don't show them.

February 19, 2006	#1
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.

August 15, 2006	#4
bully Tomatovillian™ Join Date: Jan 2006 Location: S.E. MI Posts: 794	Tomato Citrus Marmalade 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.

August 20, 2006	#5
PNW_D Tomatovillian™ Join Date: Jan 2006 Location: West Coast, Canada Posts: 961	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 __________________ D.

August 22, 2006	#6
PNW_D Tomatovillian™ Join Date: Jan 2006 Location: West Coast, Canada Posts: 961	Yum, nice balance tart and sweet (but will seed toms next time) Thank you Andrey!! __________________ D.

September 6, 2006	#7
westocast73 Tomatovillian™ Join Date: Jun 2006 Location: Vancouver, Canada Posts: 144	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! __________________ Mike~Westocast73 "You can bury a lot of troubles digging in the dirt."~Unknown

May 27, 2006	#2
coronabarb Tomatoville® Recipe Keeper Join Date: Jan 2006 Location: Roseburg, Oregon - zone 7 Posts: 2,821	Green Tomato Chutney with Ginger and Red Pepper 10 cups green tomatoes, coarsely diced 1 medium red pepper, diced 1 1/2 cup currants, raisins or chopped dates 1/2 cup fresh ginger root, peeled and thinly slivered Grated rind of one lemon 4 cup sugar 3 cups white vinegar 1/2 tsp salt 1 tsp whole cloves 3 bags stick cinnamon (about 2 in each) tied up in cheesecloth 1 tsp freshly grated nutmeg 1 Tbl curry powder 1 tsp red pepper flakes (to taste) Combine all ingredients in a large heavy preserving kettle or Dutch oven. ( Avoid using pure, thin stainless steel. The chutney burns quite easily because of its high sugar content.) Bring to a boil slowly, stirring to help dissolve the sugar. Reduce heat and simmer, uncovered, stirring often until chutney is dark and syrupy, about 2 hours. Remove spice bag. Pour into clean hot preserving jars to 1/4" from the sealing edge. Seal with metal lid and sealing band. Process in a boiling water bath 10 minutes for pints and 1/2 pints. Makes about 2 to 3 pints.

August 7, 2006	#3
coronabarb Tomatoville® Recipe Keeper Join Date: Jan 2006 Location: Roseburg, Oregon - zone 7 Posts: 2,821	Hot Tomato Chutney 3 lbs tomatoes 1 cup brown sugar 1 cup cider vinegar 1 large red bell pepper, chopped 1 large onion, coarsely chopped 2 cloves garlic, minced 3 Tbls ginger, peeled, minced 1/2 cup golden raisins 2 jalapenos, seeded and chopped 1 Tbl cumin seed 1 Tbl mustard seed 2 Tbls salt 1/4 cup cilantro, chopped Place all ingredients except cilantro in a large non-aluminum saucepan; cook over medium heat, stirring, until sugar is dissolved. Continue to cook, stirring occasionally, until mixture thickens, about 30 minutes. Stir in cilantro for the last few minutes of cooking. Pack in sterilized jars and seal. Freeze or process in a hot water bath for 15 min. Makes 3 to 4 pints.

September 7, 2006	#8
westocast73 Tomatovillian™ Join Date: Jun 2006 Location: Vancouver, Canada Posts: 144	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: __________________ Mike~Westocast73 "You can bury a lot of troubles digging in the dirt."~Unknown

September 13, 2006	#9
Tania Tomatovillian™ Join Date: Jan 2006 Location: Anmore, BC, Canada Posts: 3,970	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 :-) __________________ Tatiana's TOMATObase

October 16, 2006	#10
Ruth_10 Tomatovillian™ Join Date: Feb 2006 Location: MO z6a near St. Louis Posts: 1,349	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? __________________ --Ruth Some say the glass half-full. Others say the glass is half-empty. To an engineer, it’s twice as big as it needs to be.

February 18, 2007	#11
Earl Tomatovillian™ Join Date: Jan 2006 Location: SW Ohio Posts: 1,278	Ruth, did you try the recipe with home canned?

August 1, 2007	#12
felpec Tomatovillian™ Join Date: Mar 2006 Location: Zone 5/6 New Jersey Posts: 122	Bully-Your Recipes Have Disappeared! 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!

August 1, 2007	#13
Mischka Tomatoville® Administrator Join Date: Jan 2006 Location: The Bay State Posts: 3,207	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 __________________ Mischka One last word of farewell, Dear Master and Mistress. Whenever you visit my grave, say to yourselves with regret but also with happiness in your hearts at the remembrance of my long happy life with you: "Here lies one who loved us and whom we loved." No matter how deep my sleep I shall hear you, and not all the power of death can keep my spirit from wagging a grateful tail.

August 2, 2007	#15
Earl Tomatovillian™ Join Date: Jan 2006 Location: SW Ohio Posts: 1,278	Where are the recipes???? The links don't show them. __________________ "Seriously think about what you're about to do/say before you do it and the outcome will always be better." Earl