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Too pretty to eat…Yeah right!
Core the tomatoes, then skin them by cutting a shallow X in their rounded end and dipping them in boiling water for 30 seconds. Peel. If tomatoes are large, slice them in half across the middle and remove their seeds. In a large 6 to 8 quart pot layer the tomatoes and the sugar. Cover and let stand 8-12 hours at room temperature.
Add the spices to the tomatoes along with the sliced lemon. Place over medium heat and slowly (AND I MEAN SLOWLEY) bring to a simmer. Cook, gently stir, until the tomatoes have become slightly translucent and the syrup is thick and begins to gel. DO NOT BOIL THE SYRUP, or the tomatoes will darken and fall apart. If the tomatoes finish first, remove them from the pan and reduce the syrup over medium-high heat.
Fill ½ -1 pint jars with tomatoes and lemons. Cover the tomatoes with syrup. Leaving ¼ inch headroom. Seal using boiling water canner.
If you are lucky enough to live where the cherries are aplenty I advise you to print out this Sweet Cherry Vanilla Jam recipe and tape it somewhere that you will not forget about it when the cherries come into season! Or you can use frozen cherries like I did.
This recipe was made using the new Ball Jam & Jelly Maker but you can make it the traditional way also.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!