SunnyBlooms - status 2037056572

I made Sungold Tomato Preserves today! The 6 plants were started from seed in January and have kept me supplied with plenty of salad and pasta tomatoes recently. After putting the jars in to process, I sampled what remained in the cooking pot and to me, they taste remarkably like peach preserves. If you have an abundance of Sungold tomatoes, the preserves are easy to make. 4 pounds Sungold tomatoes 3 cups of sugar 1/2 cup lemon juice (@ 4 Meyer lemons) Cook these together over high heat for 30-35 minutes until they barely slide off the spoon, stirring constantly. Ladle into six sterilized 1/2 pint jars, wipe rims, and place lids and rings on until finger tight. Process for 10 minutes in a boiling water bath canner with water level 2 inches above the lids. Remove jars with a jar lifter and set them on a dry towel on your counter. Let cool 12-24 hours then test the lids to ensure they sealed. Enjoy your gardening /canning sucess! I can't wait to try these on a scone, toast, or a pancake.