Tomato Preserves

Yield 10 eight ounce jars.


  • 5 lbs. ripe tomatoes
  • 8 cups sugar
  • 2 lemons sliced


  1. Scald, peel and quarter tomatoes, and place into a bowl. Add sugar to tomatoes, and let stand 6-8 hours. Drain juice off into a large sauce pan. Over medium-high heat bring to a boil, and boil rapidly until it spins a thread. Add tomatoes, and lemon slices, and continue to boil until thick and clear.
  2. Pour into sterilized jars to within 1/2 inch of top, put on the lid, and screw bands down tight. Process filled jars in boiling water bath for 10 minutes.