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Results 21 - 30 of 71 for tomato preserve
Scald and skin, small firm red or yellow tomato. Cut in quarters. Cover ... Pour into hot sterilized jars, seal at once. Makes about 1 1/2 pints.
22. TOMATO PRESERVES
Scald, peel and quarter tomatoes. Let stand overnight. And cook 20 minutes. Add Sure Jell and bring to boil. Add sugar and lemon slices. ...
23. TOMATO PRESERVES
Scald, peel and quarter tomatoes. Add sugar and let sit overnight. Drain off the juice and boil it rapidly until it spins a thread when ...
24. TOMATO PRESERVES
Scald, peel and quarter tomatoes. Add sugar and let stand 6 to 8 hours. Drain off juice and bring to boil. Boil rapidly until it spins a ...
25. TOMATO PRESERVES
Scald tomatoes and peel and dice. Combine tomatoes and sugar. Stir in gelatin. Bring to a boil and let simmer for 15 minutes. Cool. Pour ...
Cook very slowly until thick. Pour into jars and seal immediately. Stir often while cooking as it burns easily.
Cook all of the above ... If you want preserves to be firmer, use pectin ... touches all the way around the jar completely. Seal tight with lid.
Bring to boil and simmer ... stirring. Remove from heat, skim and stir 5 minutes. Ladle into jars. When cool, put melted wax on top of preserves.
Scald and peel tomatoes. Leave tomatoes whole. Add sugar and let stand overnight. Add thinly sliced lemon and cook until mixture is clear ...
30. TOMATO PRESERVES
Cook until it thickens, watch closely; it burns easily. Cook until drop off end of spoon is very slow in dropping. Recipe at least 100 ...
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