My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Thursday, July 29, 2010

Tomato Preserves

As long as I can remember not a summer passed without my Mom and Grandmother making Tomato Preserves. To this day it is still my favorite of any jam, jelly or preserve.

Feel free to use yellow or red tomatoes or a combination. Tomato Preserves on a hot buttered biscuit makes my mouth water just thinking about it.

This is the recipe they used. In the next week or so I'll share another Tomato Preserves recipe that I found I also enjoy.

Tomato Preserves
12 6 ounce glasses
print recipe

5 pounds firm ripe tomatoes
8 cups sugar
1 orange, thinly sliced (paper thin)
1 lemon, thinly sliced (paper thin)

Peel and quarter tomatoes, cover with sugar, and allow to stand overnight. Drain off syrup; heat to the boiling point and cook until the syrup will spin a long thread (232 degrees on your candy thermometer). Add tomatoes and orange and lemon slices. Cook over low heat until tomatoes are transparent. Seal in hot sterilized jars.

Cooks Note: Process in a hot water bath for 10 minutes. My Mom didn't but I do, because you should.

1 comment:

  1. well, first those donkeys just make me darling...are they yours?

    that's my have a donkey

    and this recipe looks wonderful..i have to do this...

    thanks for stopping by farmhouse and leaving the kind words

    i love visiting you great with all these great recipes

    kary and teddy


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