Tomato preserves
Anybody got a recipe fer tomato preserves? Rusty

Come on somebody has to have one I keep checking because I need it also.

I gave up and went to work on it. Tomato Jam Jelly and Preserves Recipes Ingredients: 5 cups peeled and quartered tomatoes 5 cups sugar 1 lemon, sliced thinly and seeded 1 dash cinnamon 2 tablespoons butter Directions: Put tomatoes, sugar, sliced lemon and cinnamon in large, heavy pot and bring to slow boil over medium-high heat, stirring occasionally. When foam rises to surface, add butter and continue stirring and simmering until preserves thicken, about 45 minutes. (To -*test*-('"), stick a fork into preserves. When preserves cling to tines of fork, it should be thick enough to can.) Pour preserves into sterilized jars, seal and process in hot water bath for 15 minutes OR Ripe Tomato Jam Recipe Ready in: 30-60 minutes Difficulty: 3 (1=easiest :: hardest=5) Serves/Makes: 4 lbs Ingredients: 4 pounds medium-ripe tomatoes 4 cups sugar 1 teaspoon whole cloves 1/2 tablespoon broken stick cinnamon 2 cups vinegar 1/2 teaspoon whole allspice Directions: Scald, peel, and quarter tomatoes. Place in preserving kettle. Add sugar, vinegar, cloves, allspice, and cinnamon. The spices may be tied in a loose muslin bag. Simmer, stirring frequently, until thick. Ladle into hot jars, leaving about 1/4-inch space at top. Wipe jar rims and threads clean. Cover jars with hot canning lids. Screw bands on firmly. Place jars in a boiling water bath. Cover canner and return water to a boil; boil 5 minutes. Remove jars from canner and let cool. Check seals and store in a cool, dry place. OR for the southwest folks Spiced Tomato Jam With Powdered Pectin Recipe Ready in: 30-60 minutes Difficulty: 4 (1=easiest :: hardest=5) Serves/Makes: 5 jars Ingredients: 3 quarts prepared tomatoes 1 1/2 teaspoon grated lemon rind 1/2 teaspoon ground allspice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 cup lemon juice 4 1/2 cups sugar 1 box powdered pectin Directions: To Prepare Tomatoes - Wash firm ripe tomatoes. Scald, peel, and chop tomatoes. Cover and simmer 10 minutes, stirring constantly. Measure 3 cups tomatoes into a large saucepan. Add lemon rind, allspice, cinnamon and cloves. To Make Jam - Sterilize canning jars. Add lemon juice to the prepared tomatoes in the saucepan. Measure sugar and set aside. Stir powdered pectin into prepared tomatoes. Bring to a boil over high heat, stirring constantly. At once, stir in sugar. Stir and bring to a full rolling boil that cannot be stirred down. Then boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam. Pour hot jam into hot half-pint jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner. AND THE LAST ONE Tomato Pineapple Relish Recipe Ready in: 30-60 minutes Difficulty: 3 (1=easiest :: hardest=5) Serves/Makes: 5 jars Ingredients: 2 cups chopped, peeled, ripe tomatoes 1 box Sure Jel 1 1/2 cup crushed pineapple 2 teaspoons Worcestershire 2 tablespoons vinegar 1/2 teaspoon cinnamon 1/2 teaspoon allspice 1/2 teaspoon cloves 5 1/2 cups sugar Directions: Bring to boil, simmer and stir 10 min. Mix in Sure Jel, Pineapple, Worcestershire, vinegar and spices. Bring to hard boil Add sugar (may use cup for cup) Bring to rolling boil. Boil 1 min. Put in sterilized jars. Seal.

These recipes all came from a Penna Dutch cookbook I have....I've never made any of them but they sound plausable....and good. GOOD LUCK!!!! Cherry Tomato Preserves: Scald & peel enough cherry tomatoes to make 2 1/2 cups. Combine tomatoes with 2 1/2 cups sugar and let stand overnight in the fridge. Next morning add 1/2 tsp. salt, 1 lemon, sliced thin, 1/4 tsp. each powdered cloves, allspice, & cinnamon. Stir in a package of powdered fruit pectin (sure jel) & bring the mixture to a boil. Boil gently until thinkened about 10 minutes). Put in sterilized jars, Add lids, process in boiling water bath for 10 minutes. Yellow-Tomatoe Preserves: Scald & peel 2 quarts of ripe yellow plum tomatoes. Place in heavy kettle with 1 quart of water & 2 cups of sugar. Cook for 5 minutes, stirring to dissolve the sugar then simmer about 2 hours, stirring often. Then add 2 cups sugar, 1/2 tsp cinnamon, 1/2 tsp ginger & one lemon, sliced thin. Cook for 20 to 30 minutes more, until mix thinkens or 221 degrees. Pack in sterilized jars, add lids, process in oiling water bath for 10 minutes. Green Tomato Marmalade: Wash & chop 6 pounds of unpeeled green tomatoes. In a large saucepan, boil 6 thin sliced lemons in 1 cup of water for 15 minutes. Add the green tomatoes cups of sugar (light corn syrup or honey may be substituted for half the sugar) cook slowly, stirring constantly, until mix is thick & clear. Pour into marmalade into hot jars, add lids, process in boiling water bath for 10 minutes.

Thank you fer the recipes miss hallchina ,the yellow mater preserves look mighty interesting .