Mother’s Garden: Tomato Preserves

This summer I walked into my Mother’s kitchen while she was simultaneously drying herbs and making tomato preserves. That’s a homecoming. My daughter and I immediately settled in at the island and didn’t leave. How could we? With the essence of summer distilling right before our eyes, we were captivated. Growing up near Amish country and surrounded by orchards; apple butter, pumpkin butter, corn relish, fruit preserves, local honey and apple cider donuts all became favorite foods. Mom’s tomato preserves are no exception. Mom’s tomato crop comes straight from Burbee. Big Mama Hybrid tomatoes, Bush Early Girl Hybrid and Bush Big Boy Hybrid. Use any of your favorite tomato varieties. Green tomatoes also make good preserves.

Tomato Preserve Recipe

3-4 lbs tomatoes: skin, deseed and roughly chop

3 cups of sugar

1 orange: slice very thin, keep the rind on

1 lemon: slice very thin, keep the rind on

Put everything into large pot and simmer on low.

Simmer for 3 hours. Stir often – take shifts. It keeps everyone chatting in the kitchen.

Pour into sterilized canning jars. Mom sources her jars from the internet. We like the lowest prices possible.

How do you use tomato preserves? Slather on toast or biscuits. Use as glaze for chicken or fish. Pour on salad, a baked potato or stir into multi-grain rice.

My daughter now makes these preserves. Another family kitchen custom heading into the mid-west. We’ll be sharing this recipe and the finished product with our friends.

Advertisement