Ripe Tomato Preserves

Ingredients

• seven pounds small, ripe tomatoes
• seven pounds sugar
• juice of three lemons

Method

1. 1

   Scald tomatoes and slip off skins.

2. 2

   Let stand overnight with sugar.

3. 3

   Drain syrup, boil it, and skim.

4. 4

   Add tomatoes and boil gently for twenty minutes.

5. 5

   Remove fruit, cool, and add lemon juice to syrup before filling jars.

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 30. The excerpt below is the record exactly as published.

RIPE TOMATO PRESERVES. Take seven pounds small, ripe tomatoes, scald and slip off skins, add seven pounds sugar, let stand all night. Next morn- ing drain off syrup and boil it, skimming well. Put in tomatoes and boil gently twenty minutes. ‘lake out fruit in a perforated skimmer, spread on dishes to cool; add the juice of three lemons

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