Green Tomato Preserves Recipes
HOMEMADE TOMATO PRESERVES
I love old fashioned preserves (tomato, watermelon, green grape). They taste wonderful and remind me of my mother's kitchen.
Provided by Carol Lattier
Categories Jams & Jellies
Time 1h15m
Number Of Ingredients 5
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.
GREEN TOMATO JAM
As the tomato season draws near and you have a bumper crop of green tomatoes on your vine, reach for this one-of-a-kind jam! Everyone is pleased with its great taste.-Norma Henderson, Hampton, New Brunswick
Provided by Taste of Home
Time 30m
Yield about 3 cups.
Number Of Ingredients 3
Steps:
- In a large saucepan, bring tomatoes and sugar to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat; stir in gelatin until dissolved. Skim off any foam. , Pour into jars or containers, leaving 1/2-in. headspace. Cool before covering with lids. Refrigerate up to 3 weeks.
Nutrition Facts : Calories 81 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 20g carbohydrate (20g sugars, Fiber 0 fiber), Protein 1g protein.
GREEN TOMATO PRESERVES
Someone in Recipe Request was looking for a recipe and in my efforts to help, realized that there were very few recipes for green tomato preserves. I have used this simple recipe for years and have won several blue ribbons at county fairs. Update 11/24/2007: I made this again for the first time in many years. After the review, I did toss in 1/8 cup to 1/4 cup crystallized ginger. It really adds a wonderful taste. I'm listing that as an optional ingredient. The yield was 6 cups and the cooking time was 2 hours. Enjoy!
Provided by PaulaG
Categories Vegetable
Time 1h50m
Yield 2-3 pints
Number Of Ingredients 4
Steps:
- Wash the tomatoes, core and cut into chunks; place in a large canning kettle.
- Add the lemon juice and sugar, bring to a boil and continue boiling until syrup is thick.
- Ladle into hot sterilized jars and process in water bath as recommended in your area.
Nutrition Facts : Calories 2149.7, Fat 1.8, SaturatedFat 0.2, Sodium 118.3, Carbohydrate 548.2, Fiber 10.1, Sugar 536.4, Protein 11
TOMATO JAM
Good tomatoes and balance are crucial. You need sugar for the kind of gooey, sticky quality we associate with jam; otherwise, all you're producing is a tomato sauce, no matter how different the flavor is from the classic. Once you add that sugar, however, you need acid, because even though tomatoes are plenty acidic, they can't counter all that sugar. I tried lemon juice, vinegar and finally lime, deciding that I liked the last best.
Provided by Mark Bittman
Categories jams, jellies and preserves, project
Time 1h30m
Yield About 1 pint
Number Of Ingredients 9
Steps:
- Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
- Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 0 grams, Carbohydrate 58 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 535 milligrams, Sugar 55 grams, TransFat 0 grams
GREEN TOMATO AND LEMON MARMALADE
Here is a surprising, and quick, way to use up the green tomatoes that you couldn't resist at the farmers' market. Tangier, more complex and looser than most marmalades, this one offers candied slivers of fruit suspended in a thick, honeyed syrup that is just jellied enough to spread, yet runny enough to be dolloped over ice cream, or perhaps some leftover mascarpone.
Provided by Melissa Clark
Categories condiments
Time 45m
Yield 1 3/4 cups
Number Of Ingredients 5
Steps:
- Bring lemon slices to a boil in a pot of water. Drain.
- Combine all ingredients in a saucepan along with 1/4 cup water, and bring to a simmer, stirring, to dissolve sugar. Cook at a bare simmer until tomatoes and lemon slices are translucent and syrup thickens, 20 to 30 minutes. Cool completely; store in refrigerator.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 0 grams, Carbohydrate 86 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 42 milligrams, Sugar 84 grams
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