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Tomato Conserve Recipe
|Fresh tomatoes||2 1⁄2 Pound, peeled, cored, and diced|
|Mixed chopped candied fruits and peels||1⁄2 Cup (8 tbs)|
|Sugar||3 Cup (48 tbs)|
|Ground allspice||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 3011 Calories from Fat 28
% Daily Value*
Total Fat 3 g5.2%
Saturated Fat 0.76 g3.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 660.4 mg27.5%
Total Carbohydrates 767 g255.7%
Dietary Fiber 20.6 g82.5%
Sugars 743.3 g
Protein 12 g23.9%
Vitamin A 197.9% Vitamin C 379%
Calcium 23.2% Iron 20.9%
*Based on a 2000 Calorie diet
Section and chop orange.
Cut peel into very thin strips.
In 4-quart Dutch oven, cook chopped orange, orange peel, tomatoes, and candied fruits and peels till orange peel is tender, about 20 minutes.
Add sugar, salt, and spices; bring to a full rolling boil.
Boil mixture till thick enough to sheet from a metal spoon, 8 to 10 minutes.
Skim off foam with metal spoon.
Pour immediately into hot sterilized jars to within 1/4 inch of top.
Wipe jar rims.
Seal with metal lids and screw bands.
Invert jars; turn upright and cool.