Tomato Preserves

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READY IN: 40mins
Recipe by mollypaul

A delicious little accent from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to for the current information.

Ingredients Nutrition


  1. Select tomatoes about the size of small plums.
  2. Pour boiling water over them and cover tightly for two minutes; drain quickly and cover with cold water.
  3. Peel, being careful not to break the tomatoes.
  4. Place the sugar and tomatoes in a crock or non-reactive bowl and let stand overnight.
  5. Drain off the juice and boil rapidly until it threads when dripped into a glass of cold water.
  6. Add tomatoes and thinly sliced lemon.
  7. Cook until clear and thick.
  8. Fill sterilized jar and seal.

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