Green Tomato Jam

Ingredients

• Four pounds of tomatoes
• Three pounds of preserving sugar
• One lemon

Method

1. 1

   Slice the tomatoes into a preserving pan, boil them for one hour, then add the sugar and grated lemon peel to taste; boil for half to three-quarters of an hour.

Nutrition per serving

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 44. The excerpt below is the record exactly as published.

GREEN TOMATO JAM Ingredients Four pounds of tomatoes. Tliree pounds of preserving One lemon. sugar. Slice the tomatoes into a preserving pan, boil them for one hour, then add the sugar and grated lemon peel to taste; boil for half to three-quarters of an hour. MEDLAR JELLY Ingredients Ripe medlars. Loaf sugar. Water. Wash the medlars and put them into a preserving pan with enough cold water to cover them. Let them simmer JAMS, ETC. 125 slowly till they become quite a soft pulp; then strain them through a jelly bag till clear. They will be a long time dropping, but they must not be pressed. To every pint of juice' put eleven ounces of sugar. Boil it carefully for two hours and a half; it must be watched all the time lest the colour be injured. It is very like guava jelly in appearance and taste. ORANGE MARMALADE Ingredients Twelve Seville oranges. One quart of boiling water. Five quarts of cold water. Eight pounds of preserving sugar.

Cook this with the app: pantry check, scaling, and the assistant.