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Tomato Preserves

(1 Votes)


  • 6 large ripe tomatoes
  • 1 large bunch of fresh basil
  • 1 stems included
  • 1 rinds of 1 lemon & 1 lime
  • 6 1/2 cups sugar
  • 1/4 cup fresh lemon juice
  • 2 Tbsp Worcestershire sauce
  • 1/2 tsp ground cinnamon
  • 1/2 tsp butter
  • 1 pouch liquid pectin

Yield: 9 1/2 Pints. Core, peel, and crush the tomatoes; measure 3 cups into a large kettle. Add the basil and bring to a boil, then reduce heat and simmer uncovered over medium low heat for 10 minutes; discard the basil. Add the rest of the ingredients except the pectin and bring to a hard boil. Boil hard for 1 minute, stirring constantly. Remove from the heat, add the pectin, then quickly skim off the foam. Ladle at once into hot sterilized half-pint jars, leaving 1/4 inch headspace. Wipe the jar rims and adjust the lids. Process in a boiling hot-water bath for 15 minutes after the water returns to a boil. Store in a dark place; the jam may take several weeks to thicken.

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