Yellow Tomato Preserves Food

YELLOW PEAR TOMATO PRESERVES

Steps:

• Wash& dry tomatoes.
• Cut a thin slice from blossom end and press out seeds and discard.
• Combine tomatoes, sugar& salt, simmer until sugar is dissolved.
• Boil for about 40 minutes.
• Add thinly sliced lemon and minced or sliced ginger.
• Boil about 10 minutes longer.
• Pour into hot jars and seal at once.

YELLOW TOMATO PRESERVES

Steps:

• Gather the ingredients.
• Bring a pot of water to a boil. Cut off the stem ends of the tomatoes and place them in a heatproof pot or bowl. Pour the boiling water over the tomatoes.
• When cool enough to handle, drain, and slip the skins off the tomatoes. Squish out most of the seedy gel. Discard skins and seeds.
• Coarsely chop the skinned, seeded tomatoes. Stir together with the sugar and honey. Let sit in the refrigerator for at least two hours or overnight.
• Sterilize 3 half-pint jars by boiling them in water for 15 minutes. Turn off the heat and leave the jars in the hot water until you are ready to fill them.
• While the jars are sterilizing, seed and very finely chop the lemons, discarding the seeds but keeping the peels along with the pulp. The citrus peels provide the pectin in this recipe that gives the preserves a nice gel.
• Peel and finely chop or grate the ginger. Add the ginger and lemons to the other ingredients in a large pot.
• Bring to a boil, stirring, until the setting point is reached.
• Ladle into sterilized half-pint jars leaving 1/2-inch headspace. Process in boiling water bath for 5 minutes.

SPICY TOMATO JAM

Steps:

• Start with our step-by-step canning how-to.
• Using a vegetable peeler, remove the zest from the lemons in wide strips, leaving the bitter white pith behind. Squeeze the lemon juice through a strainer into a large, wide saucepan. Add the lemon zest, tomatoes, sugar, cumin, 4 teaspoons salt, the red pepper flakes, cinnamon sticks, cloves and ginger. Cook over medium-high heat, stirring occasionally, until the tomatoes are juicy and the sugar dissolves, 15 to 20 minutes. Continue to cook, stirring occasionally, until the tomatoes are dark and syrupy and a candy or deep-fry thermometer registers 220 degrees F, 40 to 50 minutes (the timing may vary depending on the juiciness of the tomatoes). Reduce the heat if the mixture starts to scorch. Discard the cinnamon sticks.
• Meanwhile, sterilize four 8-ounce canning jars and lids.
• Fill the jars with the tomato mixture, leaving 1/4 inch headspace, then seal and process.

TOMATO JAM

Steps:

• Score an X in the bottom of 3 pounds of tomatoes and cook in boiling water for about 30 seconds. Drain, transfer to a bowl of ice water, then peel and dice. Combine the tomatoes with 1 cup granulated sugar, 1/2 cup light brown sugar and 2 tablespoons cider vinegar in a large pot over medium heat. Add 1/2 teaspoon kosher salt, 1/4 teaspoon each ground coriander and cumin and the juice of 1 lemon. Cook, stirring, until thick, about 1 hour; let cool. Serve with cheese and crackers.

YELLOW TOMATO-PINEAPPLE PRESERVES

Steps:

• Dip the tomatoes into boiling water for 30 to 60 seconds. Let them cool and slip off their skins. Cut them into wedges and put the wedges into a bowl. Add the sugar and gently mix. Cover the bowl and let stand for 6 to 12 hours, gently turning the tomatoes once or twice in the meantime.
• Peel and core the pineapple and chop it coarsely, reserving all the juice. Weigh the chopped pineapple, you should have 3/4 pound.
• Strain the syrup from the tomatoes into a nonreactive pot. Add an sugar from the bottom of the bowl and any juice from chopping the pineapple. Put the ginger slices into a spice bag and add it to the pot.
• Stir the mixture over medium heat until the sugar has completely dissolved. Raise the heat to high and boil the syrup until it reaches the thread stage or 230 degrees. Add the tomato wedges and chopped pineapple. Reduce the heat and barely simmer the mixture until the tomato wedges are partially translucent, at least 30 minutes. Skim off an foam.
• Press the spice bag against the side of the pot, and remove the bag. Ladle the preserves into pint or half-pint jars. Add lids and process the jars for 10 minutes in a boiling water bath.

TOMATO PRESERVES

Steps:

• Wash and drain tomatoes.
• Do not core tomatoes.
• Tie spices and gingerroot in a spice bag.
• Combine spice bag, sugar, lemon and water in a large saucepot.
• Simmer 15 minutes.
• Add tomatoes; cook gently until tomatoes become transparent, stirring frequently to prevent sticking.
• Remove from heat.
• Cover and let stand 12 to 18 hours in a cool place.
• Remove spice bag.
• Remove tomatoes and lemon from syrup.
• Boil syrup 2 to 3 minutes or longer to thicken.
• Return tomatoes and lemon to syrup; boil 1 minute.
• Remove from heat.
• Skim foam if necessary.
• Ladle hot preserves into hot jars, leaving 1/4 inch headspace.
• Adjust two-piece caps.
• Process 20 minutes in a boiling-water canner.
• Yield: about 6 half-pints.

YELLOW TOMATO PRESERVES

Steps:

• 1. Wash tomatoes, and prick each one with a fork.
• 2. Add sugar, 1 lemon sliced thinly, and juice of 1 lemon and mix.
• 3. Tie mace and ginger root in thin cloth bag.
• 4. Add to tomatoes and heat slowly and simmer gently until fruit is transparent.
• 5. Remove tomatoes and boil syrup until thick.
• 6. Add tomatoes and heat to boiling.
• 7. Pour immediately into hot sterilized jars.