Recipe(tried): Yellow Tomato Preserves

YELLOW TOMATO PRESERVES

I found this recipe on the 'net while looking for way to use up some tomatoes. It was about the only one I found for tomato preserves that used the pectin, rather than long, slow cooking. The preserves were fairly thin, even when mostly cooled, but had thickened nicely by the next morning

3 cups Yellow Tomatoes,(about 2 1/2 Pounds)
1/4 cup lemon juice
4 1/2 cups sugar
1 package sure-jell fruit pectin
1 1/2 tsp grated lemon rind
1/2 tsp cinnamon
1/2 tsp Ginger

Scald, peel and chop tomatoes. Cover and simmer 10 minutes, stirring occasionally.

Measure 3 cups into a 6 or 8 quart saucepot. Add lemon juice, grated lemon rind, cinnamon and ginger to tomatoes. Measure sugar and set aside. Stir sure-jell fruit pectin into prepared tomatoes. (Saucepot must be no more than 1/3 full to allow for a full rolling boil.) Bring to a full boil over high heat, stirring constantly. At once stir in sugar. Stir and bring to a full rolling boil (a boil that cannot be stirred down). Then boil hard 1 minute, stirring constantly. Remove from heat. Skim off foam.

Immediately ladle into hot sterilized jars, leaving 1/4 inch space at top. With a damp cloth, wipe jar rims and threads clean. Immediately cover jars with hot lids.

Process in boiling water bath for 10 minutes.