Tomato Preserves

Ingredients

• 4 lb. tomatoes
• 4 lemons
• 3 lb. sugar
• 2 c water

Method

1. 1

   Select small red or yellow pear tomatoes.

2. 2

   Scald and peel tomatoes using 2 cups water.

3. 3

   Cook lemons cut in thin slices in 2 cups water for 20-25 minutes until tender.

4. 4

   Add sugar, boil for 5 minutes, and skim.

5. 5

   Follow directions for preserving.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 179. The excerpt below is the record exactly as published.

4 lemons very thin, carefully discarding all seeds and cook in the ginger water until the skin is ten- der. Then add 43^ pounds sugar, and cook 5 m. Add 6 pounds of pears, cored, pared and cut into 8ths lengthwise. Follow directions for preserves. Rhubarb and Fig Preserves Cut 4 pounds rhubarb into inch pieces and i lb. figs into strips. Add the juice and grated rind of 2 lemons, ^ lb. candied orange peel and 3^ lb. sugar. Put all into a pre- serving kettle and let stand over night. Cook slowly about I h or until fig and lemon rind are tender. Stir occasionally. Tomato Preserves Select either small red or little yellow pear tomatoes. Scald and peel 4 lb. tomatoes using 2 c water. Cook 4 lem- ons cut in thin slices discarding the seeds, in 2 c water for 20 or 25 m or until tender. Then add 3 lb. sugar

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