Tomato preserves go well with meat


August 25, 1999|By Ellen Hawks | Ellen Hawks,Sun Staff

Frances Tschetter of Bridgewater, S.D., requested a green tomato jam recipe, and Sandra K. Hayslett of Olney responded with a recipe from the "Ball Blue Book: The Guide to Home Canning and Freezing."

Bertha M. Harris of Southern Pines, N.C., wanted a tomato jelly recipe, "which is not made with strawberry Jell-O." Her answer came from Evelyn Roberts of Havre de Grace.

Green Tomato Preserves

Makes about 6 half pints

1 tablespoon mixed pickling spices

1 peeled piece of ginger root, slightly larger than an inch

4 cups sugar

1 cup thinly sliced lemon (about 2 medium)

3/4 cup water

1 1/2 quarts small firm, yellow, green or red peeled tomatoes, about 2 pounds, do not core

Tie pickling spices and ginger in a cheesecloth bag; add to sugar, lemon and water in a large sauce pot. Simmer 15 minutes. Add tomatoes and cook gently until tomatoes become transparent, stirring occasionally to prevent sticking. Cover and let stand 12 to 18 hours in a cool place. Remove spice bag. Drain, reserving syrup. Boil syrup 2 to 3 minutes or longer if too thin. Add tomatoes and lemons; boil 1 minute. Pour hot mixture into hot jars, leaving 1/4 -inch head space. Adjust caps. Process 20 minutes in boiling water bath.

Tester Laura Reiley's comments: "Peel the tomatoes by scoring an 'X' in the underside and dropping them in boiling water for 16 seconds. Remove them quickly with a slotted spoon and transfer them to an ice-water bath to stop cooking. This jam is a tart, relish-like mixture with big pieces of tomato suspended in a sweet, flavorful preserve. It would be good used as an accompaniment to meat dishes. Green tomatoes work especially well because they retain a bit of their integrity and add piquancy."

Tomato Jelly

Serves 4 as a salad

3 tablespoons unflavored gelatin

1/3 cup cold water

2 1/2 cups tomato juice

2 whole cloves

3/4 teaspoon salt

2 teaspoons sugar

1 small onion, sliced

pinch cayenne

Soak gelatin in cold water for 10 minutes. Cook other ingredients together for 15 minutes. Add gelatin and stir until dissolved. Strain mixture. Pour into 4 individual molds that have been dipped in cold water. Chill.

Tester Reiley's comments: "This certainly has a jelly consistency, but is quite like an aspic. I would serve it as a salad course, unmolded on a bed of lettuce. The clove adds an unusual spiced flavor."

Recipe requests

* Kimberly Morris, who didn't include her address, is seeking a recipe for creamy onion soup. "The Outback Steakhouse makes a very good soup, but they will not give out the recipe," she writes.

* Velma C. Buck of Johnstown, Pa., wants a moist angel-food cake with chocolate frosting similar to one her mother bought 65 years ago. "You could hear the moisture sound in every bite. ... My brother isn't well. I would love to bake this cake for him."

* Bonnie Wentz of Johnstown, Pa., is seeking a shredded- carrot-and-raisin-salad recipe. "It is sweet and has a white milky sauce," she says.

* Le Ellen Brown of Laurel writes that her daughter tasted a butter tart from Canada that had a crust made with lard. She would like to get the recipe.

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you send in more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

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