Tomato Preserves
By: Anonymous
Published: Sunday, February 14, 2010 - 3:41am

Ingredients




quart peeled small yellow, green,
or red tomatoes - (abt 2 lbs)
1 tablespoon mixed pickling spices
1 piece ginger root - (½" long)
4 cups sugar
1 cup thinly-slicked lemons - (abt 2 med)
cup water

Preparation

1 Wash and drain tomatoes. Do not core tomatoes. 2 Tie spices and ginger root in a bag. Combine spice bag, sugar, lemon and water in a large saucepan. Simmer 15 minutes. 3 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. 4 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. 5 Ladle hot preserves into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 20 minutes in a boiling-water canner. 6 This recipe yields about 6 half-pints. 7 Yield: 6 half-pints