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TOMATO PRESERVES Recipe | | Chutney/Dips Recipe by Kevin Tighe |
| | INGREDIENTS | Small pear shaped yellow or red tomatoes
3/4 th to 1 lb sugar
Cinnamon or ginger
| | METHOD | Select small pear shaped yellow or red tomatoes, slightly underripe.
Wash and drain thoroughly.
Blanch, peel, and slice it.
Allow 3/4th to 1 lb sugar for each lb of tomatoes. Weigh the fruit and the sugar.
Spices: Add thinly sliced lemon, a few whole cloves, 1-2 sticks of cinnamon OR some small pieces of root ginger if desired.
Add fruits, spices & sugar on the layers and let it stand overnight.
Next day – Bring to a boil, stirring carefully to prevent scorching. It will scorch.
Boil until the syrup is thick, stirring frequently but carefully.
Pack fruit into hot sterilized jars.
Pour the syrup over the fruit. Wipe edges of jars. Seal immediately.
Cool and store it.
My mom added.. “Oh, I guess she didn’t use a thermometer when making jams and jellies.”
My grandmother made this and I loved it. We spread it on toast, biscuits (not cookies), etc. It is a very old time american recipe, before thermometers, etc. It might be nice as a chutney, too. |
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