Tomato Preserves

Ingredients

• good firm tomatoes
• as many pounds of sugar as there are pounds of tomatoes
• one pint of water for each pound
• three pounds of sugar
• two sliced lemons
• one ounce of race-ginger

Method

1. 1

   Scald and skin the tomatoes, and let them drain well.

2. 2

   Make a thick syrup with the sugar and water, adding the ginger before boiling.

3. 3

   After the syrup is done, add the fruit and boil until it is a rich preserve.

4. 4

   A little while before the preserves are done, add the sliced lemons.

5. 5

   Put into small self-sealing jars.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 105. The excerpt below is the record exactly as published.

TOMATO PRESERVES. Take good firm tomatoes (the yellow pear tomato is the nicest), scald and skin them, and let them drain well. Take as many pounds of sugar as there are pounds of tomatoes. To the sugar add one pint of water for each pound. Make a thick sirup, to which add, when first mixed and before boiling, one ounce of race-ginger to three pounds of sugar. After the sirup is done, add the fruit and boil until it is a rich preserve. A little while before the preserves are done, add two sliced lemons

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