After 3 trys I found the perfect recipe for tomato preserves. I was googling preserves when I should have been googling jelly. Who would've thunk? I tried it just as it cooled off and immediately grabbed some bread and butter and went after it like I was starving. That's how good it is. If you've never tried Tomato preserves (or jelly) you need to. And here it is
Sure Jell Tomato Relish
Makes almost 3 pints
What you Need
3 cups prepared tomatoes (buy about 2 1/4 lb fully ripe tomatoes)
1 1/2 tsp. grated lemon zest
1/4 cup fresh lemon juice
1 box SURE-JELL fruit pectin
1/2 tsp butter or margarine (optional)
4 1/2 cups sugar, measured into separate bowl
Let's Make It
Bring canner, half full with water, to simmer,. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling. I put my jars in the canner while bringing it to a boil because they need to be hot. I then empty them out just before filling them.
Peel and chop tomatoes. Measure exactly 3 cups prepared fruit into a 6 or 8 quart sauce pot. Add lemon zest and juice. Bring to a boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
Stir pectin into tomato mixture. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2 piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gently boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
