Green Tomato Marmalade
1 peck green tomatoes
7 pounds of sugar
1 tablespoon of salt
1 pound of seeded raisins
3 lemons
Wash the green tomatoes, remove the stems and bad spots, and slice the tomatoes very thin. Layer the tomatoes with the sugar and salt in a large enameled pot. Let them stand overnight. In the morning, bring to a boil, turn down the heat and simmer uncovered for 1 1/2 hours. Stir occasionally. Slice the lemons very thin, discarding the seeds. Add the raisins and sliced lemons to the tomato mixture, and simmer uncovered for 1 1/2 hours longer, stirring frequently. Be careful not to let it scorch. Pour the marmalade into hot, sterilized jars or glasses, and seal while hot. Cool, label, and store in a dry, dark place. About 10 pints |
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