Tomato Honey

Colleen Sowa


This is an old family recipe from my Great-Grandmother Sullivan. Before the war started, and things would be rationed, Great-Grandma Sullivan (who had 15 children)would make up a lot of this to use during rough times. She was known to have lots of sweets for her family.... she was a wise woman who was always prepared for hard times.

The family owned a houseboat and always had plenty of fresh fish and they willingly them shared with others.

pinch tips: How to Freeze Fish, Meat & Poultry



Depends on the juiciness of the tomatoes and peaches...


40 Min


1 Hr


Stove Top


10 lb
tomatoes (peeled, and diced)
5 large
peaches (peeled, deseeded, diced small)
12 large
lemons (juice and zest, no seeds)
10 lb
sugar (more or less... read directions)

Directions Step-By-Step

Prepare the tomatoes and peaches by putting them in boiling water until the skins slide off easily. Remove pits from peaches. Cut both fruits up and put into large stainless steel kettle along with the zest of the lemons.
Cook over medium high heat until it comes to a boil. Reduce heat to medium low heat. Stirring constantly, for 20 minutes. Line a colander with a few layers of cheese cloth. Set this over a large pan and allow to drain completely. Squeeze to get all the liquid. Measure the liquid as you put it back into the stainless steel kettle.
For every two cups of liquid, add the juice of 1 lemon and 1 pound of sugar.
Bring to a boil over medium high heat, stirring constantly, boil until the liquid thickens like jelly (about 1/2 hour). Pour into hot sterilized pint jars to 1/2 inch from the rim of the jars. Wipe the rims with sterilized hot cloth. Place lids and rings. Set on a towel lined surface to cool and seal for 24 hours before putting in the pantry for storage.
This looks and tastes like honey, and can be uses as you would honey.

About this Recipe

Course/Dish: Other Sauces, Spreads
Main Ingredient: Vegetable
Regional Style: American