Best 9 Tomato Preserves Recipes

PEAR TOMATO PRESERVES

Steps:

• In a Dutch oven, combine sugar, cinnamon, cloves, ginger, lemons and water. Cook over medium heat for 15 minutes, stirring occasionally. Add the tomatoes. Reduce heat to low; continue cooking for 45-60 minutes or until tomatoes become transparent, stirring frequently., Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place the jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process 20 minutes. Remove jars and cool.

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.

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.

HOMEMADE TOMATO PRESERVES

Steps:

• 1. Scaled, peel and crush 7 cups of ripe tomatoes. Combine crushed tomatoes (do not drain off liquid or seeds) and SureJell over mediumj high heat. Bring to a boil that cannot be stirred down.
• 2. Add sugar all at once, stirring constantly: boil at a hard boil for 12-15 minutes. Pour into sterilized jars, cap and rim jars.
• 3. Process in a hot water bath for 10 minutes after water comes to a rolling boil. Remove from heat and tighten rims. Let cool. Be sure to listen for the pop as the jars seal.

YELLOW PEAR TOMATO PRESERVES

Steps:

• 1. Wash and dry tomatoes.
• 2. Cut a thin slice at blossom end, press out seeds discard.
• 3. Combine tomatoes, sugar, salt and simmer until sugar dissolves.
• 4. Boil about 40 minutes.
• 5. Add thinly sliced lemon and minced ginger root.
• 6. Boil 10 minutes longer.
• 7. Pour into hot jars and seal. Water bath for 10 minutes.

TOMATO PRESERVES

Steps:

• In a 3- to 4-quart pan, combine tomatoes, brown sugar, vinegar, lemon, ginger, cumin, cinnamon, cloves, salt, and pepper. Bring to a boil over medium heat, stirring often.
• Reduce heat and simmer, stirring occasionally, until mixture is reduced to 2 cups and has the consistency of thick jam, about 1 hour and 15 minutes. Add more salt and pepper to taste.

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 GREEN CHILE PINEAPPLE PRESERVES

Steps:

• Wash tomatoes. Immerse tomatoes in boiling
• water for 30 seconds. Remove and plunge into
• cold water. Slip off skins.
• Process peeled tomatoes in a food processor for 1 minute.
• Combine pureed tomatoes, green chile, pineapple, and pectin in an
• 8-quart non-stick pan. Bring mixture to a full boil over medium-high heat, stirring constantly. Add sugar all at once. Return mixture to a boil, stirring
• constantly. Boil hard for 1 minute.
• Remove from heat. Skim off foam if necessary. Ladle hot pre-
• serves into hot jars, leaving a 1/4-inch headspace. Attach two-piece lids. Process in a boiling water bath for 10 minutes, adjusting processing time for elevation as necessary.

HOMEMADE TOMATO PRESERVES

Steps:

• 1. combine crushed tomatoes,surejel and butter, bring to a boil that can not be stirred down, add sugar all at once, stirring constantly: boil hard for 12 minutes, pour into hot jars, process in hot water bath for 10 minutes after water comes to a rolling boil, cool and enjoy. they are great, another way to use up those tomatoes.