Thread: Yellow Tomato Preserves

I am hearing about them for the first time. Will search for them and would share with you if I find something about them.

Carol S wrote:
> My 91 yr.old father keeps mentioning his grandmother made it when he was
> a kid and how much he liked it....anyone have a tried and true recipe
> for it?......thanks...Carol
>

I've made it before (last time was 10 years ago) My late grandmother
loved the stuff. Tomatoes, orange rind, lemons, sugar, spices (lots of
cinnamon), and a very small amount of vinegar.

I have the recipe here on my computer but it doesn't look right --the
yield looks way off. I'll need to check my recipe books at home before
I post it. I've never heard of using yellow tomatoes, OTOH I don't know
why they wouldn't work.

Bob

Carol S wrote:
> My 91 yr.old father keeps mentioning his grandmother made it when he was
> a kid and how much he liked it....anyone have a tried and true recipe
> for it?......thanks...Carol
>


Here's two recipes. I really think the first one (Ball Blue Book) is
the one I used last time. The second (Kerr) is more likely what his
grandmother made, although she may have put a small cinnamon stick in
each jar. I also wonder if maybe it was green (unripe at end of season)
tomatoes rather than yellow? Both recipes should work with them too.

I also have some other recipes here with stuff like raisins added. Just
let me know if you want them.


Tomato Preserves (Ball Blue Book, 2003, page 41)

1 1/2 quarts small yellow, green, or red tomatoes (about 2 pounds)
1 Tbsp mixed pickling spices
1 (1/2 inch) piece fresh ginger
4 cups sugar
1 cups thinly sliced and seeded lemon (about 2 medium)
3/4 cup water

Wash and peel tomatoes, drain. Ties spices and ginger in s space bag.
Combine spice bag, sugar, lemon, and water in a large saucepot. Simmer
15 minutes. Add tomatoes and cook gently until they become transparent,
stirring frequently to prevent sticking. Remove from heat, cover, and
let stand 12 to 18 hours in a cool place. Remove tomatoes and lemons
from syrup, and boil syrup 3 minutes or longer to thicken. Return
tomatoes and lemons to syrup and boil 1 minute. Remove from heat and
skim foam if necessary. Ladle hot preserves into hot jars, leaving 1/4
inch headspace. Adjust 2-piece caps and process 20 minutes in a
boiling-water bath. Makes about 6 half-pints.

* * *

Tomato Preserves (Kerr Home Canning Book, 1971, page 29)

5 pounds ripe tomatoes (11 cups, quartered)
8 cups sugar
2 lemons, sliced thin

Scald, peel, and quarter tomatoes. Add sugar and let stand overnight.
Drain off juice and boil it rapidly until it spins a thread. Add
tomatoes and lemons and boil until thick and clear. Pour into
sterilized KERR jars and process as above. [Doesn't give the yield]

* * *

Hope this helps,
Bob

Bob....thank you so very much!....I've written both of them down....will
try one of them for sure!.....thanks again!....Carol

Carol S wrote:
> Bob....thank you so very much!....I've written both of them down....will
> try one of them for sure!.....thanks again!....Carol
>


You're welcome. Do you have a source of yellow tomatoes? Ask your dad
whether they were spicy or just lemony. He may not remember...

I would probably go with the older Kerr recipe, but *maybe* add some
ginger and/or cinnamon. Good luck!

Bob

On Thursday, August 30, 2012 3:10:02 AM UTC-4, Carol S wrote:
> My 91 yr.old father keeps mentioning his grandmother made it when he was
>
> a kid and how much he liked it....anyone have a tried and true recipe
>
> for it?......thanks...Carol

ok, saw Bob's recipes and I'm wondering - how would you eat/use this stuff? Cuz it's looking like there may be a whole bunch of green tomatoes left at the end of this gardening season and I'll be looking for ideas for what to do with them.....

Kathi

On 9/3/2012 1:32 PM, Kathi wrote:
> On Thursday, August 30, 2012 3:10:02 AM UTC-4, Carol S wrote:
>> My 91 yr.old father keeps mentioning his grandmother made it when he was
>>
>> a kid and how much he liked it....anyone have a tried and true recipe
>>
>> for it?......thanks...Carol
>
> ok, saw Bob's recipes and I'm wondering - how would you eat/use this stuff? Cuz it's looking like there may be a whole bunch of green tomatoes left at the end of this gardening season and I'll be looking for ideas for what to do with them.....
>
> Kathi


The stuff I made 10 years ago -- red tomatoes, and had ginger and some
cinnamon in it -- was really good on hot biscuits with a piece of ham
(or fried Spam if you're into that)

Mmmmm...

Was not all that good on toast.

Bob

Kathi...my Dad ate it on toast and biscuits............I have tasted a
green tomato relish that was pretty good but never made it
myself.....too bad green tomatoes don't freeze well or you could have
fried ones in January!....Carol