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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 4 |
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When you don't want to waste those last few just turning a bit red tomatoes, at the end of the season, here's a recipe!! Ingredients:
3 quarts firm half-ripe tomatoes (tomatoes just off the green) |
1 tablespoon salt |
2 quarts apples, any good cooking apple |
whole cloves |
1 quart onion |
4 -6 cups brown sugar, depending on the sweetness of the apples |
4 cups white vinegar |
1 cup water |
Directions:
1. If tomatoes are even partially ripe, peeling is recommended to avoid tough, stringy bits forming during cooking. Slice peeled tomatoes; sprinkle with salt and let stand for several hours or overnight. Drain well.
2. Peel, core and quarter apples and stick a clove in each quarter. Peel and slice onions, Stir in sugar, vinegar and water. Mix to combine. Bring to a boil, reduce heat and cook slowly for about 3 hours. stir often to avoid scorching.
3. Ladle into hot, steriized jars, leaving 1/2 inch headspace. Seal with 2-piece lids, allowing 10 minutes processing time.
4. Process in hot water bath 10 minutes.
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