Bleu Door Favorite



Tomato Preserves

From the kitchen of:
Type of food:
How big a project is this?
1/2 Day
Comments from the chef:
This alleges to be the recipe from the Ball Blue Book, but either it
has changed, or something. The best part of our Grandma's tomato preserves
was getting the stick cinnamon and sucking the sweetness from it.

1 1/2 quarts peeled small yellow tomatoes or green tomatoes or tomatoes (about 2 pounds)
1 tablespoon mixed pickling spices
1/2 inch gingerroot
4 cups sugar
1 cup thinly sliced lemons (about 2 medium)
3/4 cup water
Wash and drain tomatoes.
Do not core tomatoes.
Tie spices and gingerroot in a spice bag.
Combine spice bag, sugar, lemon and water in a large saucepot.
Simmer 15 minutes.
Add tomatoes; cook gently until tomatoes become transparent, stirring frequently to prevent sticking.
Remove from heat.
Cover and let stand 12 to 18 hours in a cool place.
Remove spice bag.
Remove tomatoes and lemon from syrup.
Boil syrup 2 to 3 minutes or longer to thicken.
Return tomatoes and lemon to syrup; boil 1 minute.
Remove from heat.
Skim foam if necessary.
Ladle hot preserves into hot jars, leaving 1/4 inch headspace.
Adjust two-piece caps.
Process 20 minutes in a boiling-water canner.
Yield: about 6 half-pints.