Tomato Jam & Tamales

[whifferdil]

I'm trying to find a recipe for Tomato Jam. Anyone have an old family hand-me-down recipe? It was common in middle America many years ago.

Also a "basic" how-to tamale recipe?

[BabblinBrookie]

I can do both of these, but I need to call my Mudder for them.

My Grandmother made the very very best tomato jam inthe whole world!!

It's delicious and my favorite too!!

Nott's berry made one that was ok, but homemade is to die for.

[lovethesticks]

This is from my mother's Household Searchlight cookbook (1940).
4 pounds meduim ripe tomatoes
4 cups sugar
1 teaspoon whole cloves
1/2 tablespoon broken stick cinnamon
2 cups vinegar
1/2 teaspsoon whole allspice
Scald, peel, and quarter tomatoes. Place in preserving kettle. Add sugar, vinegar, cloves, allspice, and cinnamon. the spices may be tied in a loose muslin bag. Simmer, stirring grequestly, until thick.

When this was written, parafin was used to seal jars of jam and jelly. I would suggest a waterbath, probably 15 minutes for pints.

Also, the Ball Blue Book (2005 edition) now has recipie for Tomato Jam.

Good luck!

Chris

[Pat]

Note: In 1940 REAL tomatos were common. Now, tomatos, REAL TOMATOS are hard to find, especially in a supermarket. For best results use vine ripened tomatos of a good variety with firm flesh. Ones that don't have all the seeds flow out in a wave of water when they are cut up are good in a recipe like this.

Note (2): Never but--- N E V E R ---- refrigerate a tomato below 40 degrees or so as it will really lose flavor.

[img]/forums/images/icons/smile.gif[/img] [img]/forums/images/icons/smile.gif[/img] Pat [img]/forums/images/icons/smile.gif[/img] [img]/forums/images/icons/smile.gif[/img]

[whifferdil]

My sincere thanks for reply. Had given up hope on a recipe for tomato jam.

[whifferdil]

Many thanks for the refigeration hint on the tomatoes.

[photojewelry]

I made this before. You couldnt even tell that it wasnt made from fruit.