how do you make tomatoe preserves?

Question

I used to eat these at my Nanas house when I was a little girl, I would like to try to make some for my grandchildren to try.

Answer 1

Tomato Preserves

Process:
Peel the tomatoes and to each pound add a pound of
sugar and let stand over night. Take the tomatoes
out of the sugar and boil the syrup, removing the
scum. Put in the tomatoes and boil gently twenty
minutes; remove the fruit and boil until the syrup
thickens. On cooling, put the fruit int jars and
pour the jam over. The round yellow variety of
tomato should be used and as soon as ripe.

Answer 2

GRANDMA WOOD'S TOMATO PRESERVES

4 qts. cherry tomatoes, quartered, not peeled
1 (No. 2) can crushed pineapple in heavy syrup, do not drain
3 lemons sliced, seeds removed
2 c. sugar
1 scant tbsp. salt

Cook all of the above until syrupy. Will be somewhat runny. If you want preserves to be firmer, use pectin to set it. Pour into hot scalded jars. If desired, drop a small piece of paraffin wax about 1 1/2 inches square on top of hot preserves. Be sure the wax touches all the way around the jar completely. Seal tight with lid.

Answer 3

RIPE TOMATO PRESERVES

INGREDIENTS:
4 1/2 cups tomatoes
1/2 teaspoon salt
2 packages Pectin
Rind of 1 lemon plus juice
7 cups sugar

PREPARATION:
Skin tomatoes and mince. Measure pulp, lemon juice, salt and lemon into large sauce pan; add pectin and bring to a boil. Add sugar and bring to a full, rolling boil for 4 minutes. Skim and pour into jars.

GREEN TOMATO PRESERVE

Ingredients

• 2 1/4 pounds green tomatoes, chopped
• 1 3/4 cups sugar
• juice and grated rind of 1/2 lemon
• salt

Directions

Put the tomatoes in a bowl and add the sugar, lemon juice and rind and a pinch of salt.

Cover and let stand for a few hours.

Pour the mixture into a pan and cook over medium heat until it reaches setting point.

Ladle into warm, sterilized glass jars while still hot and let cool, then seal tightly.

Store in a cool, dry place.