Thursday, August 21, 2014

Tomatoes, peppers and onions are in abundance this time of year and sometimes it is fun to get creative and do something with them a little out of the norm.   Here are a couple of recipes that I have made that are interesting and tasty!  These recipes are intended to be preserved for later use, but you can adjust the quantities and make small batches for short term use. 

Tomato Jam

I have made this more than once. Kind of like a sweeter version of catsup, but better tasting.  Yield: about 9 medium glass jars.  It is a true jam, however, so it is loaded with sugar!


3 cups prepared organic tomatoes (about 2 1/4 pounds ripe tomatoes)
1 1/2 teaspoons grated organic lemon rind
1/4 cup lemon juice (2 lemons)
6 1/2 cups (2 pounds 14 ounces) granulated organic sugar
1 bottle pectin "Certo" (I think that's the same volume as the 2 packages that come in the box nowadays, check with Certo if unsure. I haven’t seen the bottled Certo in years.)

First prepare tomatoes. Scald, peel, chop the fully ripe tomatoes. Bring to a boil and simmer 10 minutes. 
Measure 3 cups of that into a large saucepan. 
Add the lemon rind and juice to the tomatoes. 
Add the exact measure of sugar and mix well. 
Bring to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat and add pectin. 
Skim off foam with metal spoon. Then stir and skim for 5 minutes to cool slightly and prevent floating "fruit." 
Ladle into sterilized glass jars, leaving 1/2 inch space, tighten lids and process in boiling water bath for 10 minutes.



Tomato Butter
This is especially delicious on ham, but it can be used on other meats.
2 cups brown sugar
3 cups granulated organic sugar
2 cups appli cider vinegar
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1 tablespoon salt
5 quarts ground ripe organic tomatoes
3 medium organic onions, ground
1 green organic bell pepper, ground
1 can crushed pineapple
Combine sugars, vinegar and spices. Bring to a boil. Add ground vegetables and pineapple. Simmer over low heat until desired thickness, stirring frequently. Pour into hot sterilized jars, 
leaving 1/2 inch space, tighten lids and process in boiling water bath for 10 minutes. 


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