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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 24 |
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A perfect way to take advantage of those end-of-season tomatoes. A Pennsylvania Dutch recipe from the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Cooking time includes sealing time. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. Ingredients:
6 lbs green tomatoes |
2 lbs tomatoes |
5 lbs granulated sugar |
1 teaspoon whole cloves |
3 pieces gingerroot |
3 lemons, sliced and seeded |
Directions:
1. Scald tomatoes briefly in boiling water, peel and cut into quarters.
2. Add sugar, spices, and lemons.
3. Bring to a boil, reduce heat and cook slowly until mixture is thick, taking care not to let it scorch.
4. Fill 8 sterilized jars and process in boiling water bath until sealed.
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