As long as I can remember not a summer passed without my Mom and Grandmother making Tomato Preserves. To this day it is still my favorite of any jam, jelly or preserve.
Feel free to use yellow or red tomatoes or a combination. Tomato Preserves on a hot buttered biscuit makes my mouth water just thinking about it.
This is the recipe they used. In the next week or so I'll share another Tomato Preserves recipe that I found I also enjoy.
5 pounds firm ripe tomatoes
Peel and quarter tomatoes, cover with sugar, and allow to stand overnight. Drain off syrup; heat to the boiling point and cook until the syrup will spin a long thread (232 degrees on your candy thermometer). Add tomatoes and orange and lemon slices. Cook over low heat until tomatoes are transparent. Seal in hot sterilized jars.
Cooks Note: Process in a hot water bath for 10 minutes. My Mom didn't but I do, because you should.