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Old Fashioned Tomato Preserves

Mormon.Cook's picture
  Tomatoes 4 Cup (64 tbs) (prepared)
  Sugar 4 Cup (64 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Butter/Margarine 1⁄2 Teaspoon
  Certo 6 Ounce (1 pouch liquid fruit pectin)

Skin tomatoes; cut in wedges, about 8 to a tomato. Remove large seed pods and the watery juice that forms. (You can accomplish this to some extent by letting tomatoes drain in a colander as you prepare them.) Measure 4 cups into a large kettle. Add sugar, lemon juice, and butter. Bring rapidly to a boil, and boil hard for 20 to 30 minutes, or until well thickened. Add lemon slices during last few minutes of cooking. Remove from heat and add Certo. Stir well; then pack hot into canning jars. Secure lids, and process in boiling water bath or steam canner for 10 minutes, to assure sterile seal.

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