13 September 2009

Tomatoes everywhere!

We're getting a bumper crop of tomatoes off of my few plants! I've got cherries, pears and a couple of varieties of standard size tomatoes. With the cool summer we've had just a small dribble of tomatoes at a time, but as we experienced a few warmer days toward the end of summer they've ripened all at once.

I've taken a sliced up tomato with Ranch dressing to work in my lunch several times, and it's great, but I can't keep up! My hubby loves them, but they're too acidic for him to eat very many. So, I decided to try my hand at tomato preserves/jam.

Here are a couple of recipes I'm going to try in the next couple of days. I think I have enough tomatoes to make both recipes. I really like the idea of using apricot Jello in one of them! Anyone else game?

Tomato preserves

2 1/2 pounds tomatoes
1/4 cup lemon juice
2 pounds sugar
1 box Sure Jell
6 jelly glasses


Peel and cut the tomatoes into small pieces. Simmer for 10 minutes.
To 3 cups cooked tomatoes, add lemon juice and Sure Jell. Bring to a full rolling boil over high heat, stirring constantly. Add sugar and again bring to a full rolling boil, stirring constantly. Remove from heat, skim, place preserves in jars and cover. Process in hot water bath for 15 minutes.

Tomato jam with lemon or apricot gelatin

1 package (3 oz. size) lemon gelatin
3 cups tomatoes, chopped
2 cups sugar

Combine the tomatoes and sugar in heavy saucepan. Bring to boil and boil for 12 minutes. Remove from heat and add the gelatin (Jello). Stir well. Put in pint or jelly jars. Seal while hot or put wax over the jam in the jars. Store in a cool place. Try apricot gelatin for a taste treat, also.

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