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.
Guest Foodie March 29, 2015 COMMENT: I can you do this recipe in a canning machine..I got a machine that mixes the ingredients and I got a machine that does the hot water bath and seals the jars?
Guest Foodie September 17, 2014 REVIEW:
Tastes good--but it did NOT cook the lemons in 45 minutes. Try 4 hours instead!
Guest Foodie August 29, 2014 REVIEW:
can you freeze it
Lovestocook August 12, 2014 REVIEW:
I made this today using all sorts of different tomatoes from my garden (yellow pear, black cherry, Roma, Cherokee Purple mainly) and it came out great. I halved the recipe and got three of those freezable plastic Bali jars full. I didn't have any problems with it thickening.
Member since: May 28, 2014
nannanusa May 28, 2014 REVIEW:
This easy to use recipe is just like my Mothers,with a minor exception that I have used. I use the juice of the lemon with a little extra and then dice up the rinds into tiny bite size pieces par boil them in sugar water and adding them close to the end of the boiling process. Yummmmmy!
Guest Foodie October 23, 2013 REVIEW:
Another first time tomato jam maker here. I followed the recipe exactly and it was quite good. I am intrigued by the suggestions to add something spicy like jalapeno so I might try that next year when I have more fresh tomatoes to work with.
Cory October 9, 2012 REVIEW:
First time for a Tomato Jam. Easy, good directions. Maybe a tad on the sweet side. I will try adding a jalapeno or hot pepper flakes next time but look forward to using it.
Guest Foodie September 3, 2012 REVIEW:
I doubled the receipe and also added Jalepenos....FANTASTIC!!I will give as holiday gifts and use at our parties and ropings served over creamed cheese with baby shrimp on top! Can't wait!!
Guest Foodie July 22, 2012 REVIEW:
The best recipe so far! But I had to cook a little longer than 45 min. They taste great and really look pretty in jars, no one in my family eats them but me. Thank you for posting this recipe!!! I agree with every one else this is going in family recipes with 5 stars stamp on it.....last year I made some they turned out like stiff honey i still ate them. This recipes one is like fig and pear preserves yummy!!!!
Has any one ever made cantaloupe preserves? They came in strong this year in garden you can only eat so many.
Guest Foodie July 18, 2012 REVIEW:
This is now my favorite Tomato Preserve recipe!
Sandra February 22, 2011 REVIEW:
This recipe was super easy and very tasty. I'm a first-time jam maker, so I am thankful that it was this easy and this tasty. Definitely a recipe I would recommend and keep, and really easy to make.
shekat June 28, 2010 REVIEW:
I have used other tomato preserve recipes in the past but this one the best by far!. The flavors are well balanced and it set beautifully. I started with just picked purple cherokees from my garden and it has a rich, deep color. I only got 5 half pints though.This is a keeper recipe.
jacobsgranny August 26, 2009 REVIEW:
I used to eat this from my grandmothers table for years and lost the recipe. I used this one which sounds a tad different and it was just outstanding. I did not use all splenda because it will be bitter sometimes used with fruit, so I used 3 cups splenda and 2 cups sugar and a happy marriage was found to help save carbs and the recipe. Thanks so much.
mlb August 10, 2009 COMMENT: how long is the shelf life? i like to be able to tell people how receive it when they should eat it by.
thanks in advance!
DD September 22, 2008 COMMENT: I could not get this to thicken. Would Sure Jel have helped? I doubled the batch also. Did that make a difference.
CDKitchen Staff Reply: Doubling the batch without first trying it as written could have altered the end result. Some recipes don't resize perfectly so ideally you should test them first before resizing them. Or, on the safe side you can simply make 2 separate batches.
Member since: Sep 12, 2008
RadioDJgirl September 12, 2008 REVIEW:
I had never heard of such a thing as tomato preserves till I read it in one of the "Little House On The Prairie" books. Since I had a garden full of them, I thought I'd give it a try. This was my first time canning anything and I'm very happy with the results and had fun doing it! I want to try it again soon! I did cook it a little longer since the recipe says you have to wait till the syrup sticks to a fork when you dip it in. That was very helpful for this novice canner to know. I hope you like the photo I submitted of my finished product.
mulemania February 24, 2008 REVIEW:
Ended up making two batches, easy, yum, yum, yum. Will be a regular for my excess tomatoes.
Magoo October 20, 2007 REVIEW:
I have been hunting for this recipe for weeks. I lost my moms and so far this is the closet. We love the preserve and it sure brings back good memories to find it and smell it cooking.
Dragonfly October 1, 2007 REVIEW:
My mother also made tomato preserves from tomatoes in our garden, but after I grew up I could never find any in stores.
This recipe is WONDERFUL!!!! As is!!! Thank you.
I tried the suggestion someone made of using Splenda. I find that one CANNOT use Splenda (1 cup for 1 cup of sugar)... my tomato jam turned out bitter, bitter, bitter and I had to toss it out.
To me, this recipe is well worth using a little sugar.
Guest Foodie July 25, 2007 REVIEW:
My Mother made this when I was a child. Since I am the only one who likes it I reduced the amount of tomatoes, adjusted to 2 slices of lemon and used Splenda. Still wonderful!!
Bobby June 27, 2007 REVIEW:
I had lost the recipe that my mother and wife, both of them have passed on, and wanted to make tomoto preserves and this is exactly the recipe they used. Neither was fond of it, but I liked it and have made it in the past couple years. I used more than a DASH of cinnimon like 1/2 t and 2 lemons. Goes good on English muffins.
Everyday Mommy May 12, 2007 REVIEW:
I made these just this evening and they are delectable. A wonderful, balanced flavor. Sweet, tart and delicious. An old-fashioned treat.
Judy July 23, 2006 REVIEW:
Very easy, very good. Maybe just a little too lemony. The next time I fix them, I'm cutting back on the lemon.