Green Tomato Jelly, jam, butter, perserves, marmalade

TOMATO JELLY
4 or 5 c. tomatoes, peeled & chopped
4 or 5 c. sugar1 lg. Jell-O, any flavor (esp. raspberry)
Squash or Grind tomatoes. Cook for 5-10 minutes. Add sugar and cook for 15 minutes. Remove from heat. Slowly add Jell-O, stir to dissolve.
Put in jars and tighten lids. Turn jars upside down to seal. Or you may use wax on top to seal the jelly. If using wax to seal, do not turn jars upside down.
(Made this in 2006 – good, takes a bit to set up, some jars didn’t set up)

GREEN TOMATO JAM
6 c. green tomatoes (grind)
1 lg. raspberry or strawberry Jello1 pkg.
Sure-jell
4 c. sugar
Boil ground green tomatoes 10 minutes, then add Sure-jell, boil to boiling point. Add sugar and boil to boiling point. Lastly add Jello, boil to boiling point real well, then pour in jars and seal tight.

GREEN TOMATO PRESERVES
4 qt. sliced cooked green tomatoes
7 c. white sugar
2 oranges, diced
2 lemons, diced
Cook very slowly until thick. Pour into jars and seal immediately. Stir often while cooking as it burns easily.

GREEN TOMATO BUTTER
8 lbs. green tomatoes, chopped very fine
1 lemon, chopped very fine
1 orange, chopped very fine
5 lbs. sugar
1 c. vinegar (scant)
Chop or grind the tomatoes, lemon, and orange. (Squeeze out some of the tomato juice before it is ground.) Be careful to remove all the seeds from the lemon and orange. Boil together the tomatoes, lemon, and orange for 1 hour; then add 5 pounds sugar and vinegar; cook until it becomes a clear smooth mass. Put in jelly glasses and seal the tops.

GREEN TOMATO MARMALADE
2 qts. sliced, sm. green tomatoes
1/2 tsp. salt
4 lemons, peeled (leave the rind)
4 c. sugar
Combine tomatoes and salt in a stainless steel kettle; chop lemon rind fine and add. Cover with water and boil 10 minutes. Drain well. Slice the peeled lemons very thin, discarding seeds but reserving all juice. Add lemon slices and juice and the sugar to the tomato mixture. Stir over moderate heat until sugar melts. Bring to boiling, reduce heat, and simmer until thick - about 45 minutes. Stir frequently. Pack in hot jars and process 5 minutes in a boiling water bath. Cool upright. This classic from long ago is especially good served with meat. Makes 2 pints.

APPLE OR GREEN TOMATO CHUTNEY
1 seeded chopped lemon
1 skinned chopped clove garlic
5 c. firm, peeled green apples or green tomatoes, chopped
2 1/4 c. brown sugar
1 1/2 c. seeded raisins
3 oz. chopped crystallized ginger, or 3/4 c. fresh ginger root
1 1/2 tsp. cayenne
2 c. cider vinegar
2 chopped red peppers, seeds and membranes removed (optional)
Simmer all the ingredients until the fruit is tender. Put the chutney in sterile jars and seal. May add 1 cup chopped onions and 1 cup chopped nuts if desired. Makes about 1 1/2 quarts.

GREEN TOMATO PRESERVES
6 lb. green tomatoes
6 med. onions, peeled
4 sweet green peppers
1 1/2 c. sugar
2 1/2 tbsp. salt
2 1/2 c. cider vinegar
1 tbsp. whole cloves
1 tbsp. whole allspice
2 sticks cinnamon, broken
Core and chop tomatoes, onions, green peppers. Place in pan, add sugar, salt, vinegar. Tie the spices in bag for easy removal. Add to tomato mix. Bring to boil and reduce heat. Simmer 3 hours or until thick. Discard spices. Pour into hot sterilized jars. Seal.