Tomato Figs

Ingredients

• eight pounds of yellow tomatoes
• an equal weight of sugar
• half cup of water
• the juice of four lemons
• two ounces of green ginger root

Method

1. 1

   Scald tomatoes and remove skins.

2. 2

   Pack in layers with sugar.

3. 3

   Drain juice after twenty-four hours, simmer, add tomatoes, and boil until clear.

4. 4

   Pack jars with tomatoes, pour syrup over, and seal.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 78. The excerpt below is the record exactly as published.

TOMATO FIGS— Scald eight pounds of yellow tomatoes and remove the skins. Pack them in layers with an equal weight of sugar. After twenty-four hours drain off the juice and simmer five minutes, add the tomatoes and boil until clear. Remove the fruit with a skimmer and harden in the sun while you boil down the syrup until thick; pack jars two-thirds full of the toma- toes, pour the syrup over and seal. Add the juice of four lemons, two ounces of green ginger root tied up in a bag and the parboiled yellow rind of the lemons to the juice when boiling down. WILD GRAPE BUTTER— If the wild frost grapes are used, take them after the frost has ripened them. Stem and mash, then mix with an equal quantity of stewed and mashed apple. Rub the mixture through a sieve, add half as much sugar as there is pulp and cook until thick, being careful that it does not burn. It is a good idea to set preserves and fruit butters in the oven with the door ajar to finish cooking as there is then much less danger of burning or spattering. YELLOW TOMATO PRESERVES— Allow a pound sugar to each pound tomatoes and half cup of water

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