Tomato Preserves

By Joanthorsen • August 26, 2009 • 0 Comments

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Author Notes: This in my grandmother's recipe, although I cut the sugar in half. She canned hers but I freeze mine which works well. This is really delicious. I put it on toast for breakfast or as an afternoon snack. The lemon peel tastes like candy. - Joanthorsen

Serves 2-3 pints

2 lbs tomatoes
1 lb. sugar
1 juice of lemon
1 lemon peel cut into pieces 1/4" x 1/2"

Quarter ripe tomatoes and place in big dutch oven. Add sugar, lemon juice and lemon peel. Stir and cover. Cook over low heat for 1 hour, stirring occasionally.
Uncover and cook for anther hour and a half over very low heat, stirring frequently until volume is reduced by half. When preserves are a deep red color and thick, turn off heat and let cool.
Strain through a food mill to remove skins. Store in glass Mason jars and freeze.