(or if you can’t handle thinking tomatoes are in your jam – “Yellow Marmalade“)
My farming friends Rachel Parsons and her grandfather Sid Moye, who passed away last winter, used to make these preserves together. They use the yellow pear tomatoes, which they save seeds from. Right now the yellow pears and romas that are in the hoop house are our only tomatoes left.
The finished product tastes like lemon drops (the candy).
De-skin 2 1/4 lbs yellow tomatoes (we used little yellow pear tomatoes)
Simmer 10 minutes
Add sure gel package and 1/2 tsp butter
Bring to boil, Stir constantly
Add 4 1/2 c sugar
1/2 tsp lemon rind
1/4 c lemon juice
1/2 tsp all spice
1/2 tsp Cinnamon
1/4 tsp cloves
Bring to a boil again.
Seal in jelly jars.