Tomato Preserves Recipe
Ingredients
| Water | ||
| Sugar | 5 Pound | |
| Plum tomatoes | 10 Pound | |
| Water | 5 Cup (16 tbs) | |
| 1 package liquid lime | ||
| Lemon juice | 1 Tablespoon | |
Directions
Bring a large pot of water to a boil.
Add tomatoes, turn off heat, and let tomatoes steep in the boiling water for 2 to 3 minutes.
Drain and cover immediately with cold water.
Skin tomatoes and scoop out seeds.
Cover tomatoes with cold water and add the package of liquid lime.
Let tomatoes soak in the lime solution for 3 hours, then drain, wash tomatoes thoroughly, and spread on towels to drain.
In a large kettle combine sugar and water.
Bring to a boil and simmer until syrup thickens.
Add tomatoes and continue to cook until syrup is thick.
Add lemon juice, remove from heat, and let stand overnight.
Next day bring syrup to a boil again and boil until thick.
Pack in sterilized jars and seal immediately.
Add tomatoes, turn off heat, and let tomatoes steep in the boiling water for 2 to 3 minutes.
Drain and cover immediately with cold water.
Skin tomatoes and scoop out seeds.
Cover tomatoes with cold water and add the package of liquid lime.
Let tomatoes soak in the lime solution for 3 hours, then drain, wash tomatoes thoroughly, and spread on towels to drain.
In a large kettle combine sugar and water.
Bring to a boil and simmer until syrup thickens.
Add tomatoes and continue to cook until syrup is thick.
Add lemon juice, remove from heat, and let stand overnight.
Next day bring syrup to a boil again and boil until thick.
Pack in sterilized jars and seal immediately.
Chef
