Home gardeners may be experiencing a bountiful harvest of tomatoes right about now. While there are numerous recipes for canning and freezing tomatoes, few people know about Tomato Preserves.
This delicious spread can easily become your families favorite. I like to use it for small hostess gifts in gift bags with homemade English muffins and maybe a small package of Danish butter. After a dinner party your hostess may appreciate a simple breakfast the next morning. As a gift on Christmas Eve it is a nice way to begin Christmas day morning with some fresh coffee or tea. However you may find it difficult to give away, so make extra for home.
If I ever spend July in Les Arcs sur Argens, France I will spend a day with my dear friend Pauline North making Tomato Preserves. Her husband Jim has been known to plant up to 100 tomato plants each spring and by July Pauline has become overwhelmed with tomatoes. But since the heat there in July is breathtaking I really doubt I will ever jump the pond in mid summer. We have enough heat here in Missouri to struggle through and our own garden to tend.
- 2 1/2 LBS. ripe tomatoes
- 2 tsp. grated lemon rind
- thin strips of rind from 1/2 lemon
- 1/4 cup lemon juice
- 1/2 tsp. each cinnamon & allspice
- 1/4 tsp ground cloves
- 1 box sure jell
- 4 1/2 cups sugar
- 4 -6 whole cloves (optional)
- Scald and peel tomatoes, chop into small pieces
- Simmer the tomatoes with strips of rind over medium low heat for 10 minutes
- Measure out 3 cups of tomatoes into another saucepan
- Add the spices, zest and a few whole cloves if desired and lemon juice
- Continue to follow directions for “cooked Jam and Jelly” in the Sure-Jell box, using the quantity of ingredients listed here.