Tomato Preserves

Back in my Grandma's day, nothing went to waste. They made do with what they had. I remember Grandma making these with the little yellow pear tomatoes. She could not tolerate a lot of acid, so the yellow tomatoes were her favorite. This is pretty made with yellow tomatoes, but I did not have enough of the yellow ones. I used some what are called "pineapple tomatoes". They are yellow and red striped, I think an heirloom variety. To have enough tomatoes, I did add some regular red ones, so mine turned out orangey in color.

This is so good. Tomatoes are technically a fruit! A lot of people are disbelieving when you tell them what it is, tho! This can also be made with green tomatoes.

Just imagine - hot, crusty, fluffy buttermilk biscuits fresh from the oven on a snowy day. Slather on some butter and then a smear of tomato preserves - suddenly you are transported back to summer, hot, hazy with the drone of insects in your ear.

Tomato Preserves
6 half-pints

1-1/2 quarts peeled, small yellow, green or red tomatoes (about 2 lb)
1 Tablespoon mixed pickling spices
1 (1/2 inch piece) gingerroot
4 cups sugar
1 cup thinly sliced lemon (about 2 medium)
3/4 cup water

Wash and drain tomatoes. Tie spices and gingerroot in a spice bag - we have a big teaball with a flat bottom, so that is what I used. Combine spice bag, sugar, lemon and water in large sauce pot. Simmer 15 minutes. Add tomatoes, cook gently until tomatoes become transparent, stirring frequently to prevent sticking. Remove from heat. Cover and let stand 12-18 hours in a cool place. Remove spice bag. Remove tomatoes and lemon from syrup. Boil syrup 2-3 minutes or longer to thicken. Return tomatoes and lemon to syrup, boil 1 minute. Remove from heat. Skim foam if necessary. Ladle hot preserves into hot, clean jars leaving 1/4 inch headspace. Adjust caps. Process 20 minutes in a boiling-water bath.

This recipe from the Ball Blue Book.