Green Tomato Preserves

Ingredients

• Select large, round, smooth tomatoes.
• Make the syrup of one pound of sugar to each pound of tomatoes.
• using one pint of water to two pounds of sugar.
• Flavor with ginger or cloves.
• and a sliced lemon.

Method

1. 1

   Cut tomatoes in slices, sprinkle with salt and let stand overnight.

2. 2

   Drain and cover with fresh water, soaking until fresh.

3. 3

   Boil in alum water until firm, then in fresh water until clear.

4. 4

   Make syrup, boil for five minutes, drain tomatoes, drop into syrup, and boil for half an hour.

5. 5

   Flavor with ginger or cloves and lemon.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 24. The excerpt below is the record exactly as published.

Green Tomato Preserves Select large, round, smooth tomatoes. Cut in slices, sprinkle with salt and let stand over night. In the morning drain off the salt water and cover with fresh water. Soak until fresh, changing the water when necessary. Now boil in alum water (using a porcelain kettle, or a very bright brass one) until they are firm ; then boil in fresh water until free from alum and the tomatoes are clear. This will take half an hour. Make the syrup of one pound of sugar to each pound of tomatoes, using one pint of water to two pounds of sugar. Boil the syrup for five minutes. Drain the tomatoes thoroughly, drop into the syrup and let them boil for half an hour. Flavor with ginger or cloves and a sliced lemon.

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