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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A delicious little accent from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. Ingredients:
1 lb tomato (yellow or red ones) |
water, boiling |
1 1/2 cups sugar |
1 lemon, thinly sliced |
Directions:
1. Select tomatoes about the size of small plums.
2. Pour boiling water over them and cover tightly for two minutes; drain quickly and cover with cold water.
3. Peel, being careful not to break the tomatoes.
4. Place the sugar and tomatoes in a crock or non-reactive bowl and let stand overnight.
5. Drain off the juice and boil rapidly until it threads when dripped into a glass of cold water.
6. Add tomatoes and thinly sliced lemon.
7. Cook until clear and thick.
8. Fill sterilized jar and seal.
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