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Old June 2, 2009   #1
Deere Guy
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Default Tomato Jelly recipe

As a young lad, I mowed grass for an older lady whose husband had recently passed away. He was a gardner and very good at it. He grew okra, tomatoes, potatoes, lettuce and he even grafted his own variety of grape. I met him 2 years before his passing, and had the fortune to spend some time with them around harvest when he needed help. In addition to a modest cash payment, she would also give me some tomato jelly that she made herself. It was a beautiful vibrant light red color and I seem to recall that she kept some of the seeds in the jelly also.

I was curious if anyone else has had such a wonderful tomato jelly before?

What would be a good choice of tomato for such a recipe?

Does anybody else have a tried and true recipe for tomato jelly that they would be willing to share? (I've found a few with the google, but was hoping for a recipe with some history since I am unable to find the one from my childhood)

Thanks for any direction.

Brett
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Old June 3, 2009   #2
piegirl
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Brett - perhaps you are referring to tomato preserves? Our family made tp almost every year and I still make it on occasion. Mine is generally clear w/ tomato pieces and thinly sliced lemons. And we are practically neighbors (Nebraska/Kansas) this could be what you looking for. Let me know and I will post the recipe. I am originally from central Ne. piegirl
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Old June 4, 2009   #3
Penny
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That does sound good, i've never tried it before, but it has me curious now to do so.
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Old June 4, 2009   #4
Deere Guy
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Quote:
Originally Posted by piegirl View Post
Brett - perhaps you are referring to tomato preserves? Our family made tp almost every year and I still make it on occasion. Mine is generally clear w/ tomato pieces and thinly sliced lemons. And we are practically neighbors (Nebraska/Kansas) this could be what you looking for. Let me know and I will post the recipe. I am originally from central Ne. piegirl
Piegirl,

I read your post last night and decided to sleep on it and see what my memory came up with. I'm not sure, but you might be right. I was young and it was good. We called it jelly, but tomato preserves might be the correct terminology. The one thing I can not remember is if there were tomato pieces in addition to the seeds. I guess I will have to try both methods.

I would love to try your recipe! Thank you very much.

Have you tried many different types of tomatoes? Or has your family settled on one "perfect" variety?

Thanks again.

Brett
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Old June 4, 2009   #5
piegirl
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Brett - here is my family's recipe:

Equal amounts of tomatoes and sugar - but not more than 4-5 cups of each per batch. One medium size lemon sliced very very thin. Mush up with a potato masher. I actually let the mixture sit for several hours so the sugar dissolves. This is a very forgiving recipe.

Cook slowly to begin with and keep cooking until the mixture becomes shiney and thicker. These will never be thick jam-like but somewhat runny and the stickest substance around. It is ok if you need to leave and do something else - just turn off the stove and then bring back to boil the next morning. This takes quite a number of hours but the more cooking, the more tomato flavor.

I believe there are several threads with similar recipes on this site. Piegirl
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Old June 7, 2009   #6
Colorado_west
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Tomato Jelly

2 3/4 tomato juice
2 T lemon juice
Several drops of hot sauce
1 box fruit pectin
4 c sugar

Combine tomato juice, lemon juice hot sauce and pectin in large pan. Bring to boil over high heat, Stir in sugar. bring to full rolling boil. Cook 1 minute. Remove from heat , Skim off foam. Pour in to jelly glasses and seal.

This from old canning book. Now they would say sterlized jars and a water bath. You did boil the jars back then to have them sterile. I have not tried. I make tomato preserves and that has lemon and stick cinnamon. The whole tomato.
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Old June 8, 2009   #7
Deere Guy
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Thank you both for the recipes. I will try both this year.

I'm trying to figure out what she made. I can't decide if it is me that is hung up on the word "jelly" or what. I'm 90% sure that she called it jelly and that it was a clear red/pink color with seeds and full of flavor.

Either way, I look forward to trying both recipes.

Thanks for sharing!

Brett
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Old June 8, 2009   #8
Colorado_west
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I think one could use some cinnamon instead of hot sauce. I just added sliced lemons to the preserves. Take out lemon seed.
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Old June 9, 2009   #9
Penny
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These recipes sound really good, might have to try one too.
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Old July 27, 2009   #10
season79
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I wonder if it could be the mock raspberry jam? It's pink and contains tomatoes,sugar, and raspberry gelatin.
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