A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Yellow Tomato Preserves
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- #117183
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
3 cups yellow tomatoes
1/4 cup lemon juice
4 1/2 cups sugar
1 package Sure-Jell fruit pectin
1 1/2 teaspoon grated lemon rind
1/2 teaspoon cinnamon
1/2 teaspoon ginger
directions
Scald, peel and chop tomatoes. Cover and simmer 10 minutes, stirring occasionally.
Measure 3 cups into a 6 or 8 quart saucepot. Add lemon juice, grated lemon rind, cinnamon and ginger to tomatoes. Measure sugar and set aside. Stir fruit pectin into prepared tomatoes. (Saucepot must be no more than 1/3 full to allow for a full rolling boil.)
Bring to a full boil over high heat, stirring constantly. At once stir in sugar. Stir and bring to a full rolling boil (a boil that cannot be stirred down). Then boil hard 1 minute, stirring constantly.
Remove from heat. Skim off foam. Immediately ladle into hot sterilized jars, leaving 1/4 inch space at top. With a damp cloth, wipe jar rims and threads clean. Immediately cover jars with hot lids. Screw bands on firmly. Let stand to cool. Check seals. Store jam in a cool dry place.
added by
lynnemarie
nutrition data
94 calories, 0 grams fat, 24 grams carbohydrates, 0 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
I made this recipe for yellow tomato preserves and it didn't thicken up I don't know what I did wrong should I have left the juice out when I chopped tomatoes?
You just want the scalded tomatoes, not the liquid they cooked in.