Tomato Preserves
Source of Recipe
Linda J. Amendt Recipes for Blue Ribbon Preserves
Recipe Introduction
Hubby's Mom use to make Tomato Preserves.
An old-fashioned preserve with a modern method makes for a winning combination. Be sure to use bottled lemon juice in this recipe to ensure the acid level is high enough for safe water bath processing.
List of Ingredients
Makes about 6 half-pint jars
7 cups peeled, cored, quartered and seeded small
plum tomatoes (about 4 pounds)
7 cups sugar, divided use
1/4 cup bottled lemon juice
1/2 teaspoon unsalted butter
2 (3-ounce) pouches liquid pectin
In an 8-quart pan, alternately layer the tomatoes and 2 cups of the sugar. Cover and let stand 4 to 5 hours.
Remove the cover. Drain the tomatoes. Add the remaining 5 cups sugar and the lemon juice. Over medium-low heat, gradually heat the tomato mixture, stirring constantly and gently, until the sugar is completely dissolved. Stir in the butter. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat and simmer gently for 5 minutes, stirring occasionally to prevent sticking.
Increase the heat to medium-high. Bring the mixture to a full rolling boil, stirring constantly and gently. Stir in the entire contents of both pectin pouches. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute. Remove the pan from the heat. Skim off any foam.
To prevent floating fruit, allow the preserves to cool 5 minutes before filling the jars. Gently stir the preserves to distribute the fruit. Ladle the hot preserves into hot jars, leaving 1/4-inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a water bath for 10 minutes, pint jars for 15 minutes.
Recipe
Sounds Good to Me!
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