Tomato Jam

I have made this more than once. Kind of like a sweeter version of catsup, but better tasting. Yield: about 9 medium glass jars


3 cups prepared organic tomatoes (about 2 1/4 pounds ripe tomatoes)
1 1/2 teaspoons grated organic lemon rind
1/4 cup lemon juice (2 lemons)
6 1/2 cups (2 pounds 14 ounces) granulated organic sugar
1 bottle pectin "Certo" (I think that's the 2 packages that come in the box nowadays, check with Certo if unsure)

First prepare tomatoes. Scald, peel, chop the fully ripe tomatoes. Bring to a boil and simmer 10 minutes. Measure 3 cups of that into a large saucepan. Add the lemon rind and juice to the tomatoes. Add the exact measure of sugar and mix well. Bring to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat and add pectin. Skim off foam with metal spoon. Then stir and skim for 5 minutes to cool slightly and prevent floating "fruit." Ladle into sterilized glass jars, leaving 1/2 inch space, tighten lids and process in boiling water bath for 10 minutes. 

Sweet onion preserves

Ingredients:
1/2 c Extra-virgin olive oil
3 lb Sweet onion, peeled and thinly sliced
3/4 c Light brown sugar, packed
2/3 c Tarragon white wine vinegar
1 c Dry white wine
1/4 c Tarragon leaves, fresh, minced
1 ts ground white pepper
Warm oil in non-reactive pan over medium heat. Stir in the onions and sugar. Reduce the heat to low, cover and cook, storring occassionally, for 30 minutes. Add the venegar and wine and cook over med-low heat, uncovered, stirring occasionally, for 45 minutes, or until mixture is thick. Stir in the tarragon and pepper. Prepare the jars, lids and boiling water bath. Fill jars leave 1/4 inc headspace. Wipe rims with clean towel and attach lids securely. Place jars in boiling water bath, when water returns to boil, process for 15 mins.

Carrot marmalade

This one is good with cream cheese, on a honey, whole wheat scone.
Ingredients:
2 Whole oranges, seeded and quartered
1 Whole lemon, seeded and quartered
6 Medium carrots, peeled and shredded
3 c Granulated sugar
2 c Unsweetened orange juice
Slice orange and lemon quarters, including peel, into thin strips or small dice with sharp knife; combine with carrots, sugar and orange juice in bowl. Cover and refrigerate overnight. Transfer to heavy saucepan; bring to boil, stirring; reduce heat and simmer about 1 1/2 hours or until thickened and peel is tender. Spoon into sterilized jars; store in refrigerator for up to 1 month or process in boiling water bath 5 minutes for longer storage.

Beet Jelly

This one required gelatin added, so not suitable for vegans.
6 cups strained organic beet juice
1/2 cup lemon juice
2 packages Sure-Jell®
8 cups granulated organic sugar
2 small boxes raspberry gelatin
Put beet juice, lemon juice and Sure-Jell® into a large pan. Boil for 1 minute, then add sugar and gelatin. Boil 5 to 6 minutes more,  then quickly pack one sterilized hot jar at a time. Fill to within 1/2 inch of top; Seal each jar at once. Process 20 minutes in boiling-water bath. 

Note: You may want to cook the jelly either a shorter time for thinner jelly or a longer time for thicker jelly. There is no way to make this jelly without using gelatin or Sure-Jell. It has to do with the nature of the beets and because this is a jelly..