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| Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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What do you know about Tomato Preserves?
I pulled these two recipes from r.f.recipes last week.
How does a body eat them (besides with a fork or spoon or whatever other smartmouth remark Bob was going to make)? I made the first recipe tonight; just took them from the BWB. I added a little cinnamon, clove, and grated fresh ginger. How are they used? > Tomato Preserves > > 2 1/2 pounds of tomatoes > 1/4 cup of lemon juice > 2 pounds of sugar > 1 box of 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. > Pour preserves into sterilized jars, seal and process in hot water bath > for 15 minutes. > > > > Aunt Della's Tomato Preserves > > 5 cups peeled and quartered tomatoes > 5 cups sugar > 1 lemon, sliced thinly and seeded > Dash cinnamon > 1 to 2 tablespoons butter > > Put tomatoes, sugar, sliced lemon and cinnamon in large, heavy pot > and bring to slow boil over > medium-high heat, stirring occasionally. When foam rises to surface, > add butter and continue stirring and simmering until preserves thicken, > about 45 minutes. (To test, stick a fork into preserves. When preserves > cling to tines of fork, it should be thick enough to can.) > Pour preserves into sterilized jars, seal and process in hot water > bath for 15 minutes. Makes 6 half-pints. > > > > -- -- -Barb, <www.jamlady.eboard.com> Updated 9-22-04; Fairs Fare tab. "Peace will come when the power of love overcomes the love of power." -Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn. |
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Melba's Jammin' wrote:
> I pulled these two recipes from r.f.recipes last week. > How does a body eat them (besides with a fork or spoon or whatever > other smartmouth remark Bob was going to make)? I wusn't gonna say nuthin. Oh, you was talkin' about Pastorio. Nevermind. > I made the first recipe tonight; just took them from the BWB. I > added a little cinnamon, clove, and grated fresh ginger. > > How are they used? > On a hot biscuit. Especially with just a little bit of butter and a piece of sausage. It's pretty good with a whole lot of butter and no sausage too. Tomato preserves are not very good on toast, IMHO, and I don't know why -- you gotta use biscuits. HTH :-) Bob |
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Melba's Jammin' wrote:
> I pulled these two recipes from r.f.recipes last week. > How does a body eat them (besides with a fork or spoon or whatever > other smartmouth remark Bob was going to make)? I wusn't gonna say nuthin. Oh, you was talkin' about Pastorio. Nevermind. > I made the first recipe tonight; just took them from the BWB. I > added a little cinnamon, clove, and grated fresh ginger. > > How are they used? > On a hot biscuit. Especially with just a little bit of butter and a piece of sausage. It's pretty good with a whole lot of butter and no sausage too. Tomato preserves are not very good on toast, IMHO, and I don't know why -- you gotta use biscuits. HTH :-) Bob |
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"Melba's Jammin'" > wrote in message
... >I pulled these two recipes from r.f.recipes last week. > > How does a body eat them (besides with a fork or spoon or whatever other > smartmouth remark Bob was going to make)? I made the first recipe > tonight; just took them from the BWB. I added a little cinnamon, clove, > and grated fresh ginger. > > How are they used? > >> Tomato Preserves >> >> 2 1/2 pounds of tomatoes >> 1/4 cup of lemon juice >> 2 pounds of sugar >> 1 box of 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. >> Pour preserves into sterilized jars, seal and process in hot water bath >> for 15 minutes. >> >> >> >> Aunt Della's Tomato Preserves >> >> 5 cups peeled and quartered tomatoes >> 5 cups sugar >> 1 lemon, sliced thinly and seeded >> Dash cinnamon >> 1 to 2 tablespoons butter >> >> Put tomatoes, sugar, sliced lemon and cinnamon in large, heavy pot >> and bring to slow boil over >> medium-high heat, stirring occasionally. When foam rises to surface, >> add butter and continue stirring and simmering until preserves thicken, >> about 45 minutes. (To test, stick a fork into preserves. When preserves >> cling to tines of fork, it should be thick enough to can.) >> Pour preserves into sterilized jars, seal and process in hot water >> bath for 15 minutes. Makes 6 half-pints. >> >> >> >> -- > -- > -Barb, <www.jamlady.eboard.com> Updated 9-22-04; Fairs Fare tab. > "Peace will come when the power of love overcomes the love of power." > -Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn. > Barb, I make a Tomato Basil preserve that I put over a block of cream cheese and serve with crackers.....the same way most folks serve Pepper Jelly......as an hors d'oeuvre. Lana Stuart |
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"Melba's Jammin'" > wrote in message
... >I pulled these two recipes from r.f.recipes last week. > > How does a body eat them (besides with a fork or spoon or whatever other > smartmouth remark Bob was going to make)? I made the first recipe > tonight; just took them from the BWB. I added a little cinnamon, clove, > and grated fresh ginger. > > How are they used? > >> Tomato Preserves >> >> 2 1/2 pounds of tomatoes >> 1/4 cup of lemon juice >> 2 pounds of sugar >> 1 box of 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. >> Pour preserves into sterilized jars, seal and process in hot water bath >> for 15 minutes. >> >> >> >> Aunt Della's Tomato Preserves >> >> 5 cups peeled and quartered tomatoes >> 5 cups sugar >> 1 lemon, sliced thinly and seeded >> Dash cinnamon >> 1 to 2 tablespoons butter >> >> Put tomatoes, sugar, sliced lemon and cinnamon in large, heavy pot >> and bring to slow boil over >> medium-high heat, stirring occasionally. When foam rises to surface, >> add butter and continue stirring and simmering until preserves thicken, >> about 45 minutes. (To test, stick a fork into preserves. When preserves >> cling to tines of fork, it should be thick enough to can.) >> Pour preserves into sterilized jars, seal and process in hot water >> bath for 15 minutes. Makes 6 half-pints. >> >> >> >> -- > -- > -Barb, <www.jamlady.eboard.com> Updated 9-22-04; Fairs Fare tab. > "Peace will come when the power of love overcomes the love of power." > -Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn. > Barb, I make a Tomato Basil preserve that I put over a block of cream cheese and serve with crackers.....the same way most folks serve Pepper Jelly......as an hors d'oeuvre. Lana Stuart |
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In article >, "UGAK9"
> wrote: (snip_ > Barb, > > I make a Tomato Basil preserve that I put over a block of cream > cheese and serve with crackers.....the same way most folks serve > Pepper Jelly......as an hors d'oeuvre. > Lana Stuart How do you think this sweet thang would work there? -- -Barb, <www.jamlady.eboard.com> Updated 9-22-04; Fairs Fare tab. "Peace will come when the power of love overcomes the love of power." -Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn. |
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In article >, "UGAK9"
> wrote: (snip_ > Barb, > > I make a Tomato Basil preserve that I put over a block of cream > cheese and serve with crackers.....the same way most folks serve > Pepper Jelly......as an hors d'oeuvre. > Lana Stuart How do you think this sweet thang would work there? -- -Barb, <www.jamlady.eboard.com> Updated 9-22-04; Fairs Fare tab. "Peace will come when the power of love overcomes the love of power." -Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn. |
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In article >, zxcvbob
> wrote: (snip) > > How are they used? > > On a hot biscuit. Especially with just a little bit of butter and a > piece of sausage. It's pretty good with a whole lot of butter and no > sausage too. Tomato preserves are not very good on toast, IMHO, and I > don't know why -- you gotta use biscuits. HTH :-) > > Bob OMG, does that sound good! Thanks! -- -Barb, <www.jamlady.eboard.com> Updated 9-22-04; Fairs Fare tab. "Peace will come when the power of love overcomes the love of power." -Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn. |
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In article >, zxcvbob
> wrote: (snip) > > How are they used? > > On a hot biscuit. Especially with just a little bit of butter and a > piece of sausage. It's pretty good with a whole lot of butter and no > sausage too. Tomato preserves are not very good on toast, IMHO, and I > don't know why -- you gotta use biscuits. HTH :-) > > Bob OMG, does that sound good! Thanks! -- -Barb, <www.jamlady.eboard.com> Updated 9-22-04; Fairs Fare tab. "Peace will come when the power of love overcomes the love of power." -Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn. |
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in article , Melba's
Jammin' at wrote on 23/9/04 5:58 PM: > I pulled these two recipes from r.f.recipes last week. > > How does a body eat them (besides with a fork or spoon or whatever other > smartmouth remark Bob was going to make)? I made the first recipe > tonight; just took them from the BWB. I added a little cinnamon, clove, > and grated fresh ginger. > > How are they used? > >> Tomato Preserves >> >> 2 1/2 pounds of tomatoes >> 1/4 cup of lemon juice >> 2 pounds of sugar >> 1 box of 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. >> Pour preserves into sterilized jars, seal and process in hot water bath >> for 15 minutes. >> >> >> >> Aunt Della's Tomato Preserves >> >> 5 cups peeled and quartered tomatoes >> 5 cups sugar >> 1 lemon, sliced thinly and seeded >> Dash cinnamon >> 1 to 2 tablespoons butter >> >> Put tomatoes, sugar, sliced lemon and cinnamon in large, heavy pot >> and bring to slow boil over >> medium-high heat, stirring occasionally. When foam rises to surface, >> add butter and continue stirring and simmering until preserves thicken, >> about 45 minutes. (To test, stick a fork into preserves. When preserves >> cling to tines of fork, it should be thick enough to can.) >> Pour preserves into sterilized jars, seal and process in hot water >> bath for 15 minutes. Makes 6 half-pints. >> >> >> >> -- With bread or any other way you eat jam. I first had tomato preserves in Kansas when I lived there, lots of people made them. the usual was lemon and some spice of choice. Ellen -- |
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Melba's Jammin' wrote:
> I pulled these two recipes from r.f.recipes last week. > > How does a body eat them (besides with a fork or spoon or whatever other > smartmouth remark Bob was going to make)? I wusn't gonna say nuthin. Oh, you was talkin' about zxcvbob. Nevermind. > I made the first recipe > tonight; just took them from the BWB. I added a little cinnamon, clove, > and grated fresh ginger. > > How are they used? They're old and rural foods - country food. They've been used as breakfast spreads for toast and for nibble foods with biscuits or rolls. They're also used as condiments with roasted meats much as chutneys are. Green tomato preserves are typically tart-sweet and are used as a condiment with boiled meats. Sometimes used on top of meat loaves like a tomato sauce or ketchup. Served with roasted chicken or pork. Spread on a friend on a weekend in that cabin up near the Canadian border and ... <did I say that out loud...?> Pastorio (I bet it was zxcvbob who added that. No, seriously...) >>Tomato Preserves >> >>2 1/2 pounds of tomatoes >>1/4 cup of lemon juice >>2 pounds of sugar >>1 box of 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. >>Pour preserves into sterilized jars, seal and process in hot water bath >>for 15 minutes. >> >> >> >>Aunt Della's Tomato Preserves >> >>5 cups peeled and quartered tomatoes >>5 cups sugar >>1 lemon, sliced thinly and seeded >>Dash cinnamon >>1 to 2 tablespoons butter >> >>Put tomatoes, sugar, sliced lemon and cinnamon in large, heavy pot >>and bring to slow boil over >>medium-high heat, stirring occasionally. When foam rises to surface, >>add butter and continue stirring and simmering until preserves thicken, >>about 45 minutes. (To test, stick a fork into preserves. When preserves >>cling to tines of fork, it should be thick enough to can.) >>Pour preserves into sterilized jars, seal and process in hot water >>bath for 15 minutes. Makes 6 half-pints. >> >> >> >>-- |
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Melba's Jammin' wrote:
> I pulled these two recipes from r.f.recipes last week. > > How does a body eat them (besides with a fork or spoon or whatever other > smartmouth remark Bob was going to make)? I wusn't gonna say nuthin. Oh, you was talkin' about zxcvbob. Nevermind. > I made the first recipe > tonight; just took them from the BWB. I added a little cinnamon, clove, > and grated fresh ginger. > > How are they used? They're old and rural foods - country food. They've been used as breakfast spreads for toast and for nibble foods with biscuits or rolls. They're also used as condiments with roasted meats much as chutneys are. Green tomato preserves are typically tart-sweet and are used as a condiment with boiled meats. Sometimes used on top of meat loaves like a tomato sauce or ketchup. Served with roasted chicken or pork. Spread on a friend on a weekend in that cabin up near the Canadian border and ... <did I say that out loud...?> Pastorio (I bet it was zxcvbob who added that. No, seriously...) >>Tomato Preserves >> >>2 1/2 pounds of tomatoes >>1/4 cup of lemon juice >>2 pounds of sugar >>1 box of 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. >>Pour preserves into sterilized jars, seal and process in hot water bath >>for 15 minutes. >> >> >> >>Aunt Della's Tomato Preserves >> >>5 cups peeled and quartered tomatoes >>5 cups sugar >>1 lemon, sliced thinly and seeded >>Dash cinnamon >>1 to 2 tablespoons butter >> >>Put tomatoes, sugar, sliced lemon and cinnamon in large, heavy pot >>and bring to slow boil over >>medium-high heat, stirring occasionally. When foam rises to surface, >>add butter and continue stirring and simmering until preserves thicken, >>about 45 minutes. (To test, stick a fork into preserves. When preserves >>cling to tines of fork, it should be thick enough to can.) >>Pour preserves into sterilized jars, seal and process in hot water >>bath for 15 minutes. Makes 6 half-pints. >> >> >> >>-- |
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In article >, "Bob (this one)"
> wrote: > Melba's Jammin' wrote: > > How does a body eat them (besides with a fork or spoon or whatever > > other smartmouth remark Bob was going to make)? > I wusn't gonna say nuthin. Oh, you was talkin' about zxcvbob. Nevermind. If the shoe fits. . . . > > How are they used? > They're old and rural foods - country food. They've been used as > breakfast spreads for toast and for nibble foods with biscuits or > rolls. They're also used as condiments with roasted meats much as > chutneys are. Green tomato preserves are typically tart-sweet and are > used as a condiment with boiled meats. Sometimes used on top of meat > loaves like a tomato sauce or ketchup. Served with roasted chicken or > pork. Poifect. That's what I was wanting to know. Nibble food. I like that. > Spread on a friend on a weekend in that cabin up near the Canadian > border and ... <did I say that out loud...?> LOL! You prevert. <Where'd you leave the key?> > Pastorio (I bet it was zxcvbob who added that. No, seriously...) (recipes snipped) -- -Barb, <www.jamlady.eboard.com> Updated 9-22-04; Fairs Fare tab. "Peace will come when the power of love overcomes the love of power." -Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn. |
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In article >, "Bob (this one)"
> wrote: > Melba's Jammin' wrote: > > How does a body eat them (besides with a fork or spoon or whatever > > other smartmouth remark Bob was going to make)? > I wusn't gonna say nuthin. Oh, you was talkin' about zxcvbob. Nevermind. If the shoe fits. . . . > > How are they used? > They're old and rural foods - country food. They've been used as > breakfast spreads for toast and for nibble foods with biscuits or > rolls. They're also used as condiments with roasted meats much as > chutneys are. Green tomato preserves are typically tart-sweet and are > used as a condiment with boiled meats. Sometimes used on top of meat > loaves like a tomato sauce or ketchup. Served with roasted chicken or > pork. Poifect. That's what I was wanting to know. Nibble food. I like that. > Spread on a friend on a weekend in that cabin up near the Canadian > border and ... <did I say that out loud...?> LOL! You prevert. <Where'd you leave the key?> > Pastorio (I bet it was zxcvbob who added that. No, seriously...) (recipes snipped) -- -Barb, <www.jamlady.eboard.com> Updated 9-22-04; Fairs Fare tab. "Peace will come when the power of love overcomes the love of power." -Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn. |
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In article >, ellen wickberg
> wrote: > With bread or any other way you eat jam. I first had tomato preserves in > Kansas when I lived there, lots of people made them. the usual was lemon > and some spice of choice. > Ellen OK, thanks. I'm trying to think of anything similar (tomatoes vs more traditional fruit spread) and didn't know if this was a bread spread or more like a condiment. The Bobs have suggested hot biscuits. That sounds good to me, too. -- -Barb, <www.jamlady.eboard.com> Updated 9-22-04; Fairs Fare tab. "Peace will come when the power of love overcomes the love of power." -Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn. |
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In article >, ellen wickberg
> wrote: > With bread or any other way you eat jam. I first had tomato preserves in > Kansas when I lived there, lots of people made them. the usual was lemon > and some spice of choice. > Ellen OK, thanks. I'm trying to think of anything similar (tomatoes vs more traditional fruit spread) and didn't know if this was a bread spread or more like a condiment. The Bobs have suggested hot biscuits. That sounds good to me, too. -- -Barb, <www.jamlady.eboard.com> Updated 9-22-04; Fairs Fare tab. "Peace will come when the power of love overcomes the love of power." -Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn. |
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Melba's Jammin' wrote:
> In article >, ellen wickberg > > wrote: > > >>With bread or any other way you eat jam. I first had tomato preserves in >>Kansas when I lived there, lots of people made them. the usual was lemon >>and some spice of choice. >>Ellen > > > OK, thanks. I'm trying to think of anything similar (tomatoes vs more > traditional fruit spread) and didn't know if this was a bread spread or > more like a condiment. The Bobs have suggested hot biscuits. That > sounds good to me, too. I don't care for them but my Dad and his three brothers used to like them on cornbread in addition to on biscuits. I've just never cared for tomatoes anyway but fresh or in soups or stews. George |
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Melba's Jammin' wrote:
> In article >, ellen wickberg > > wrote: > > >>With bread or any other way you eat jam. I first had tomato preserves in >>Kansas when I lived there, lots of people made them. the usual was lemon >>and some spice of choice. >>Ellen > > > OK, thanks. I'm trying to think of anything similar (tomatoes vs more > traditional fruit spread) and didn't know if this was a bread spread or > more like a condiment. The Bobs have suggested hot biscuits. That > sounds good to me, too. I don't care for them but my Dad and his three brothers used to like them on cornbread in addition to on biscuits. I've just never cared for tomatoes anyway but fresh or in soups or stews. George |
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"Melba's Jammin'" > wrote in message
... > In article >, "UGAK9" > > wrote: > (snip_ >> Barb, >> >> I make a Tomato Basil preserve that I put over a block of cream >> cheese and serve with crackers.....the same way most folks serve >> Pepper Jelly......as an hors d'oeuvre. >> Lana Stuart > > How do you think this sweet thang would work there? > -- > -Barb, <www.jamlady.eboard.com> Updated 9-22-04; Fairs Fare tab. > "Peace will come when the power of love overcomes the love of power." > -Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn. > Hi Barb, The preserve I make is sweet and works great with the cream cheese (I think a good, sharp cheddar would be great with it as well -- square of cheddar on top of a Triscuit, spoon on a little tomato preserves and top with a little sliver of chive). Whenever I serve it, folks always ask where I got it. When I tell them I made it and that I make lots of preserves, pickles, and such they get a big kick out of how "quaint" I am :-) Lana |
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"Melba's Jammin'" > wrote in message
... > In article >, "UGAK9" > > wrote: > (snip_ >> Barb, >> >> I make a Tomato Basil preserve that I put over a block of cream >> cheese and serve with crackers.....the same way most folks serve >> Pepper Jelly......as an hors d'oeuvre. >> Lana Stuart > > How do you think this sweet thang would work there? > -- > -Barb, <www.jamlady.eboard.com> Updated 9-22-04; Fairs Fare tab. > "Peace will come when the power of love overcomes the love of power." > -Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn. > Hi Barb, The preserve I make is sweet and works great with the cream cheese (I think a good, sharp cheddar would be great with it as well -- square of cheddar on top of a Triscuit, spoon on a little tomato preserves and top with a little sliver of chive). Whenever I serve it, folks always ask where I got it. When I tell them I made it and that I make lots of preserves, pickles, and such they get a big kick out of how "quaint" I am :-) Lana |
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"Melba's Jammin'" > wrote in message
... > In article >, "UGAK9" > > wrote: > (snip_ >> Barb, >> >> I make a Tomato Basil preserve that I put over a block of cream >> cheese and serve with crackers.....the same way most folks serve >> Pepper Jelly......as an hors d'oeuvre. >> Lana Stuart > > How do you think this sweet thang would work there? > -- > -Barb, <www.jamlady.eboard.com> Updated 9-22-04; Fairs Fare tab. > "Peace will come when the power of love overcomes the love of power." > -Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn. > Hi Barb, The preserve I make is sweet and works great with the cream cheese (I think a good, sharp cheddar would be great with it as well -- square of cheddar on top of a Triscuit, spoon on a little tomato preserves and top with a little sliver of chive). Whenever I serve it, folks always ask where I got it. When I tell them I made it and that I make lots of preserves, pickles, and such they get a big kick out of how "quaint" I am :-) Lana |
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