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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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I have lived on a farm all my life, so I have always had a garden. I can a lot of my garden-grown fruits and veggies and I make these wonderful preserves every year.—Evelyn Stearns, Alto Pass, Illinois Ingredients:
4 cups sugar |
1 tablespoon ground cinnamon |
2 teaspoons ground cloves |
1 teaspoon ground ginger |
2 medium lemons, chopped |
1 cup water |
2 pounds yellow pear tomatoes, chopped |
Directions:
1. In a Dutch oven, combine sugar, cinnamon, cloves, ginger, lemons and water. Cook over medium heat for 15 minutes, stirring occasionally. Add the tomatoes. Reduce heat to low; continue cooking for 45-60 minutes or until tomatoes become transparent, stirring frequently.
2. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 20 minutes in a boiling-water canner. Yield: 5 half-pints.
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