Green Tomato Conserve Recipe
Summary
Preparation Time5 MinCooking Time1 Hr 40 Min
Ready In1 Hr 45 MinDifficulty LevelEasy
Ingredients
| Lemons | 2 | |
| Water | 1 1/2 Cup (16 tbs) | |
| Green tomatoes | 16 | |
| Cinnamon stick | 1 | |
| Whole Cloves | 1/2 Teaspoon | |
| Mixed spices | 1 Tablespoon | |
| Tart apples - 2 cups, diced, peeled | ||
| Sugar | 3 Cup (16 tbs) | |
Directions
GETTING READY
1. Lengthwise peel lemon; cut peel into thin strips like sliver.
2. In a cheesecloth bag, tie spices.
MAKING
3. In a large saucepan, cook peel in water for 30 minutes.
4. In another saucepan, parboil tomatoes in water for 5 minutes; drain and coarsely chop.
5. Into the large saucepan containing cooked lemon peel, add apples, tomatoes, sugar and spice bag; bring mixture to a boil and then boil for 20 minutes with frequent stirring.
6. Remove and discard spice bag.
7. Reduce heat to low and simmer for 20 minutes with frequent stirring.
8. Cut peeled lemon into thin slices and add to the mixture; cook for another 20 minutes with frequent stirring.
FINALISING
9. Into hot sterilized jars, ladle mixture leaving 1/8 inch empty on top.
10. Using a clean and dry kitchen towel, wipe the rim of jar and adjust lid.
11. Into a canner of boiling water, place the jars and process for 5 minutes.
12. Remove jars and place over a clean towel.
13. Let the jars cool down and seal completely until they are self-sealing type.
SERVING
14. Serve Strawberry Cherry Conserve for decorating desserts.
1. Lengthwise peel lemon; cut peel into thin strips like sliver.
2. In a cheesecloth bag, tie spices.
MAKING
3. In a large saucepan, cook peel in water for 30 minutes.
4. In another saucepan, parboil tomatoes in water for 5 minutes; drain and coarsely chop.
5. Into the large saucepan containing cooked lemon peel, add apples, tomatoes, sugar and spice bag; bring mixture to a boil and then boil for 20 minutes with frequent stirring.
6. Remove and discard spice bag.
7. Reduce heat to low and simmer for 20 minutes with frequent stirring.
8. Cut peeled lemon into thin slices and add to the mixture; cook for another 20 minutes with frequent stirring.
FINALISING
9. Into hot sterilized jars, ladle mixture leaving 1/8 inch empty on top.
10. Using a clean and dry kitchen towel, wipe the rim of jar and adjust lid.
11. Into a canner of boiling water, place the jars and process for 5 minutes.
12. Remove jars and place over a clean towel.
13. Let the jars cool down and seal completely until they are self-sealing type.
SERVING
14. Serve Strawberry Cherry Conserve for decorating desserts.
Chef
