We decided to make Tomato Jam from all those little Yellow Pear tomatoes. We have a recipe in an old WWII era cookbook we found at a garage sale. The recipe actually calls for Yellow Pear tomatoes.
We needed to scald them and then plunge them into ice water to we could slip off the skins. The directions were a bit vague and we ended up processing them a bit too long. They are tiny, so they heat up fast. But I don't think it matters as they didn't fall apart. Here are 2 pounds of tomatoes sitting overnight in 3 cups of sugar. Tomorrow I need to go buy jelly jars because I don't have any!
Oops we missed a skin. Do you see it? It's orange.
TOMATO PRESERVES
2 pounds small yellow plum tomatoes
3 cups sugar
1 lemon
Cover tomatoes with boiling water, cover and let stand 2 minutes (this is what didn't work). If we make them again I will put them in boiling water in batches and then into the ice water and then drain them.
Peel, taking care not to break them. Place in layers with sugar in a bowl and let stand overnight. Then drain and cook juice to 228 degrees or until it spins a thread (*when dropped in a glass of cold water). Add lemon, thinly sliced, and tomatoes. Cook until clear and thick. Seal in clean, hot jars. Makes 2 quarts.
*If you aren't familiar with cold water candy testing, see Science of Candy: The Cold Water Test
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