4 quarts ripe tomatoes, peeled
Sugar
2 lemons
3 oranges
1/2 oz stick cinnamon
1/4 oz whole cloves
Cut tomatoes into small pieces. Drain off half the juice. Weigh tomatoes; add equal amount of sugar.
Slice lemons and oranges very thin and cut slices into quarters; discard seeds. Tie spices loosely in cheesecloth bag. Combine tomato-sugar mixture, lemons, oranges and spices in a large saucepan. Cook rapidly, stirring frequently, until mixture reaches the jellying point. Remove spices.
Ladle into sterilized hot jars to within 1/8" of jar top. Wipe jar rim; adjust lids. Process in boiling water bath 5 minutes. Remove from canner and complete seals unless closures are self-sealing type.
Note: For best results use a large shallow kettle and never cook more than the above amount at one time.
Jola Gayle
In Oar Ridge, Tennessee
(9/4/02)
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