|
| Tomato Preserves 2
1 1/2 quarts of peeled small yellow, green, or red tomatoes, about 2 pounds
1 tablespoon of mixed pickling spices
1 piece ginger root - (1/2" long)
4 cups of sugar
1 cup of thinly-slicked lemons - (about 2 med)
3/4 cup of water
Wash and drain tomatoes. Do not core tomatoes.
Tie spices and ginger root in a bag. Combine spice bag, sugar, lemon and water in a large saucepan. Simmer 15 minutes.
Add tomatoes; cook gently until tomatoes become transparent, stirring frequently to prevent sticking. Remove from heat. Cover and let stand 12 to 18 hours in a cool place.
Remove spice bag. Remove tomatoes and lemon from syrup. Boil syrup 2 to 3 minutes or longer to thicken. Return tomatoes and lemon to syrup; boil 1 minute. Remove from heat. Skim foam if necessary.
Ladle hot preserves into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 20 minutes in a boiling-water canner.
This recipe yields about 6 half-pints. |
Dips & Sauces Cookbooks
|
|
| |
 |
