ScrubbieLady Posted July 26, 2010 Share Posted July 26, 2010 I made some tomato preserves but they didn't set up right. Anyone got a tried and true recipe. Link to comment
Violet Posted July 26, 2010 Share Posted July 26, 2010 Preserves are not as thick as jelly or jam. Jelly is really thick, like canned cranberry sauce. Jelly should hold it's shape when removed from the jar. Jam should be a bit thinner than that. Preserves are more of pieces of food in a syrup. Maybe the texture is correct if it is a preserve. Link to comment
ScrubbieLady Posted July 26, 2010 Author Share Posted July 26, 2010 No, it was too watery. Closer to sugary tomatoes canned in water. Link to comment
Violet Posted July 26, 2010 Share Posted July 26, 2010 Do you have any Clear Jel ? If you do, then put it in a pot and cook with the Clear Jel and it will be thick. Unless you are the one who is allergic to corn and can't use it. Pomona's pectin would work, too. I have had a tomato strawberry preserves that was really good. Sounds odd, but it was good. Link to comment
ScrubbieLady Posted July 27, 2010 Author Share Posted July 27, 2010 Tomato strawberry preserves sounds good. Recipe?? Link to comment
Recommended Posts
Archived
This topic is now archived and is closed to further replies.