Tomato jelly?
Phaedrine Stonebridge
Jack's post about tomato jam tickled my memory. I had nearly forgotten
the tomato jelly (i think) my grandmother used to make. It had thin
half slices of lemon in it and was absolutely incredible. I remember
more of what it tasted like than what it looked like but I remember
turning my nose up at it when I was a child, thinking that tomato jelly
would be awful and it was just so dard good! I have never seen it
either commercially or made by any friends. Has anyone ever heard of
this or seen a recipe?
MarilynŠ
I have been trying for years to find a recipe for tomato jam (not jelly, though). I did
have the recipe, which was in a pectin box but lost it and have never seen it again. Was
one of the first jams I ever made. Weird as it sounded, it went really good with peanut
butter.
--
Marilyn
zxcvbob
I made some Tomato Jam 2 years ago and I've since lost the recipe. The
follow looks like the right ingredients with the wrong directions. It does
not need commercial pectin because of all the citrus. I did not use ground
spices, I used whole spices in a little cheesecloth bag. I thinly sliced
the whole orange and lemon (minus the seeds) and mixed with the tomatoes
and sugar. I don't remember using any vinegar, but 1/4 C should not make a
big difference one way or the other. The orange and lemon and cinnamon are
very assertive.
This is wonderful on a hot biscuit with a piece of ham. I don't really
like it on toast.
I think it made a lot more than the 4 half-pints it says. I don't know
where this recipe came from; I think my brother sent it to me when I told
him I lost my original.
Best regards,
Bob
Spicy Tomato Marmalade
4 to 5 pounds fully ripe tomatoes
1 each orange and lemon
1/4 cup cider vinegar
1 1/2 teaspoons each ground cinnamon and allspice
3/4 teaspoon ground cloves
3 cups sugar
Rinse, peel, core, and coarsely chop tomatoes, to make 8 cups. With a
vegetable peeler, carefully remove thin outer peel from orange and lemon;
cut peel into julienne strips. Holding fruit over a bowl to catch juice,
cut and discard remaining peel and white membrane from orange and lemon;
coarsely chop fruit.
Place tomatoes, orange, lemon (plus any juice) and peel in a 5 quart pot.
Stir in vinegar, cinnamon, allspice, cloves, and sugar until well blended.
Bring mixture to a boil; reduce heat and simmer, uncovered for about two
hours or until reduced to about two pints. Stir occasionally to prevent
sticking.
Prepare 4 half-pint canning jars.
MarilynŠ
The ingredients sound similar to what I remember. I may have to try this if I get a
bounty of tomatoes this year. Right now, I'm worried because some of them don't look so
good. I wonder if this is the tomato blight they were talking about in the Yakima Valley.
The Cook
This does not seem to be exactly what you want, but it does make a
great tomato jelly.
Susan N.
* Exported from MasterCook *
Love Apple Jelly
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Canning, Preserves, Etc.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups tomatoes -- sliced
3 chili peppers -- hot
3/4 cup fresh basil leaves
1 1/2 cups water
1 pkg BERNARDIN Fruit Pectin
2 tablespoons lemon juice
1/2 teaspoon salt
4 cups granulated sugar
Place tomatoes into a large stainless steel or enamel saucepan.
Tie chilies and basil leaves in a large square of cheesecloth creating
a spice bag; add to tomatoes with water. Bring to a boil; cover and
simmer 25 minutes or until tomatoes are soft.
To extract juice, pour mixture into a jelly bag or cheesecloth-lined
colander suspended over a bowl. For a clear jelly do not squeeze bag.
Measure sugar; set aside.
Measure 2 ½ cups (625 mL) juice into a clean stainless steel or enamel
saucepan. Stir in fruit pectin, lemon juice and salt; bring mixture to
a full boil over high heat.
Add sugar; return to a full, rolling boil. Boil hard 1 minute,
stirring constantly.
Remove from heat; skim foam using a metal spoon.
Quickly pour jelly into hot jars to within ¼ inch (0.5 cm) of top rim.
Process in a boiling water bath for 5 minutes.
Source:
"Vicky Shaw (rec.food.preserving)"
Yield:
"4 cups"
- - - - - - - - - - - - - - - - -
- -
Serving Ideas : Delicious on toast and a superb garnish for cheese and
crackers.
NOTES : About 3 pounds of tomatoes.
Ball or Sure-Jel powdered pectins (1 3/4 oz. packages) also work.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Phaedrine Stonebridge
The Cook <susan_...@yahoo.com> wrote:
Thank you Susan and the others who graciously responded. :)
Ellen Wickberg
Mary Fisher
Phaedrine Stonebridge <phaedrine_...@yahoo.com> wrote in message
news:phaedrine_stonebridge...@news-central.giganews.com..
.
I love the idea of tomato jelly and have put the recipes in my folder.
But we love fresh tomatoes so much that we're eating our harvest,
gluttonously, every day ...
Mary
Jack Schmidling
"Mary Fisher"
> But we love fresh tomatoes so much that we're eating our harvest,
> gluttonously, every day ...
We call it "splooching". Sometime in the late morning we go out and pick
that perfect tomato ( or several) and chomp down on them and just splooch
all over the place. We have chickens so it's fun to spit out the skins and
watch them scramble for them.
Having said that and having looked over the recipes posted, here is what we
do and Mom did and her mom and probably back to the stone age. I can not
live without tomato jam. We make all sorts of jam but this one tops all.
Actually, Mom did not use a Foley mill and left the seeds in but never mind
that.
....................
Pick a pot full of tomatoes, rinse and cut them in quarters or halves.
Squeeze a few to get some juice and bring them to a boil and cook till the
are soft enough to run through a Foley mill. If you don't have one, pity
but you can mash them through a strainer I suppose.
Cut up a lemon and cook the pieces with the tomatoes.
Run the whole mess through the mill and measure the juice.
Put the juice back in the pot and add one cup sugar per cup of juice.
Cook to 220F.
Pour into clean pints, screw on lids and stand on their heads to sterilize
the lids.
That's it.
Bon apetit.
js
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Ross Reid
Current food preservation wisdom does not include "standing on their
heads". The procedure is pour into clean, hot, sterilized mason jars,
affix lids and screwbands according to manufacturer's instructions,
process in a boiling water bath 5 minutes. Remove from canner, stand
upright in a draft free place.
Ross
Eliminate obvious to email.
Mary Fisher
Jack Schmidling <a...@mc.net> wrote in message
news:3d658932$0$1400$724e...@reader2.ash.ops.us.uu.net...
That's now in my recipe folder, thanks :-))))))
M
mellee
wrote:
Those of you not adverse to a little modification/adaptation might be
interested in the following recipes which are reproduced verbatim from
a Home Cookery book which belonged to my grandmother. Unfortunately
the cover and most of the index are missing, so I am guessing that
it's vintage is circa the 40's; published in New Zealand. The
contents are wide-ranging, from instructions on how to boil fish, make
chili beer or sloe gin, sheep's head soup (!), through to a
'miscellaneous' section containing homemade hair wash, treatments for
dog mange, various poultices, etc.
None of the jam/jelly recipes give any instructions beyond cooking the
actual product, nor is there a 'how-to' section, presumably because
back then (almost) everybody preserved and automatically knew what
followed.
Tomato Jelly
3lbs tomatoes
6 oz sugar
6 onions
pepper, salt, mace
Weigh fruit, to each pound allow 2oz sugar; put sugar in a pan, melt,
stirring to prevent burning, add onions sliced very finely, brown,
then add the sliced tomatoes, then salt, pepper and mace. Boil to a
pulp, strain, boil juice till it jells. This is very good, but rather
troublesome to make.
-------------
Tomato Jam
Take 7lbs tomatoes (not over ripe), wipe carefully, cut into slices.
Make a syrup by boiling 5lbs loaf sugar with the strained juice of 8
lemons, and finely chopped peel of 3 lemons, 2 oz of ground ginger, 2
bay leaves, boil 10 minutes. Take out bay leaves, put the tomatoes in
syrup, bring to the boil and boil 5 minutes, turn into a basin. To
each 2 quarts of the pulp add 1-1/2 lb loaf sugar, the peel of 3
lemons, finely chopped, boil 1-1/2 hours, keeping well stirred.
Lynne