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| RIPE TOMATO PRESERVES | |||||||||||||||
| Yes, these are the kind of preserves that you put on bread. No, you should not use mayonnaise. Before you knock it, try it... tomatoes are, after all, of the fruit family, and a lot more versatile than you'd think. The combination of flavors in this recipe will be, I guarantee, something you've never experienced before. Thank me later. | |||||||||||||||
| INGREDIENTS | |||||||||||||||
| 2 pounds tomatoes (20-22 small) 8 cups sugar 2 lemons, thinly sliced 1/2 tsp. salt 1/2 tsp. whole cloves 1/2 tsp. whole allspice 1 stick cinnamon 1/2 tsp. ground ginger |
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| DIRECTIONS | |||||||||||||||
| Scald, skin, and weigh small firm tomatoes. If larger than a small egg, halve or quarter. Cover with sugar, let stand overnight in a cool place. Next morning, drain off and retain juice, and add lemon, salt, and spices, tied loosely in a bag, to juice. Boil ten minutes. Add tomatoes and cook, stirring frequently, until clear and syrup fairly thick. Remove spice bag. Pour into hot sterilized jars, seal at once. Makes 1 1/2 pints. Variations: Add 1 cup pineapple tidbits or 1 cup light raisins with tomatoes. |
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