Yellow
Tomato Preserves
3 quarts yellow
tomatoes
5 ½ cups sugar
2 pieces crushed ginger root about 1 inch long each
8 lemons, sliced paper thin
Wash tomatoes, hold in boiling water 1/2 minute or until the skin
loosens
easily.
Cool and slip off skins. Place in bowl in alternate layers
with sugar and let stand overnight or at least 4 hours.
Turn the tomatoes gently once in the juice which has formed.
Drain off juice, about 3 ½ cups and boil until the syrup gives the
jelly test.
Simmer lemon slices in one cup of water for 5 minutes, or until
soft.
Add lemon slices, water, ginger root and tomatoes to syrup
and simmer until tomatoes are transparent, at least 5 minutes.
Pour into hot sterilized jars. Seal.
Spicy
Tomato-Cranberry Preserves
1 small red onion, chopped
1 can whole tomatoes in juice, including juice {Aprox. 16 Oz.}
1 cup fresh or frozen chopped cranberries,
1/3 cup cider vinegar
2/3 cup sugar
2 (4- by 1-inch) strips fresh orange zest
1 (4- by 1-inch) strip fresh lemon zest
1/8 teaspoon salt
1/4 teaspoon dried hot
red pepper flakes, or to taste
Boil all ingredients in a 2-quart heavy nonreactive saucepan over
moderate heat, stirring and breaking up tomatoes as they boil.
Reduce heat and simmer, uncovered, stirring frequently, until thick,
approximately 25 minutes.
Cool preserves, then chill, covered, at least 8 hours for flavors to
completely develop.
Tomato Preserves to accompany Grilled Meats -
inmamaskitchen.com
Tomato Preserves -
Farm & Ranch Guide
Cherry Tomato Preserves -
The Recipe Link
Green Tomato Preserves -
foodreference.com