Total Steps
7
Ingredients
6
Tools Needed
3
Ingredients
- cup water
- 1.0 cup thinly-slicked lemons (about 2 medium)
- 4.0 cup sugar
- 1.0 piece ginger root (1/2 inch long)
- 1 quart peeled small yellow, green, or red tomatoes (about 2 pounds)
- 1.0 tablespoon mixed pickling spices
Instructions
Step 1
<a href="/technique/8BSVY4LZ/washes">Wash</a> and drain tomatoes. Do not <a href="/technique/7RTG3XPP/core">core</a> tomatoes.
Step 2
Tie spices and ginger root in a bag. Combine spice bag, sugar, lemon and water in a large saucepan. <a href="/technique/GFSF4J5F/simmer">Simmer</a> 15 minutes.
Step 3
Add tomatoes; cook gently until tomatoes become transparent, <a href="/technique/DRM2WPZ4/stirring">stirring</a> frequently to prevent sticking. Remove from <a href="/technique/XZFHRHHF/heat">heat.</a> Cover and let stand 12 to 18 hours in a <a href="/technique/GZFHJC5K/cool">cool</a> place.
Step 4
Remove spice bag. Remove tomatoes and lemon from syrup. <a href="/technique/W7VKDJHH/boil">Boil</a> syrup 2 to 3 minutes or longer to <a href="/technique/LXP6HLBF/thicken">thicken.</a> Return tomatoes and lemon to syrup; <a href="/technique/W7VKDJHH/boil">boil</a> 1 minute. Remove from <a href="/technique/XZFHRHHF/heat">heat.</a> <a href="/technique/V7ZY4CRW/skim">Skim</a> <a href="/technique/FZB4VFPV/foam">foam</a> if necessary.
Step 5
<a href="/technique/2262VYRW/ladle">Ladle</a> hot <a href="/technique/WXJN6QKP/preserve">preserves</a> into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 20 minutes in a boiling-water canner.
Step 6
This recipe <a href="/technique/Q4MB2KV4/yield">yields</a> about 6 half-pints.
Step 7
<a href="/technique/Q4MB2KV4/yield">Yield:</a> 6 half-pints