Tomato Preserves

Ingredients

• as many sound red or yellow, plum-shaped tomatoes as desired
• the same number of pounds of sugar as of tomatoes
• one lemon sliced

Method

1. 1

   Wash and prick tomatoes to prevent bursting.

2. 2

   Let them stand overnight with sugar.

3. 3

   Add enough water to cover them and boil slowly until the fruit is clear and syrup is almost jellied.

4. 4

   Before taking up, add the sliced lemon.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 251. The excerpt below is the record exactly as published.

TOMATO PRESERVES. Take as many sound red or yellow, plum-shaped tomatoes as desired to preserve, and weigh them. Wash and prick with a needle to prevent their bursting. Put the same number of pounds of sugar as of tomatoes over them. Let them stand over night. Next morning add enough water to cover them. Boil slowly until the fruit is clear and syrup is almost jellied. Before taking up add to each pound one lemon sliced

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