Tomato Preserves
- 4 quarts small, green tomatoes
- 4 lbs sugar
- Juice of 6 large lemons
- 2 ounces green ginger root
- 1 ounce mace
Wipe the tomatoes and prick the skins in several places. Boil the rest of the ingredients together for half an hour, skimming carefully. Add the tomatoes. Let them cook gently. When the tomatoes are clear and can be pierced with a straw, take them out and lay carefully on plates to cool off. Allow the syrup to simmer. Put the tomatoes into jars. Pour over the syrup and seal.
Submitted by Oct 5, 2009
15 min
30 min
45 min