Yellow Tomato Preserve (from jp)

Yellow Tomato Preserve (from jp)

(Recipe from Preserving by Oded Schwartz.)

Yellow tomatoes make a wonderfully golden jam. Select sound, slightly under-ripe tomatoes with a good yellow color. Soft, overripe fruit will make a watery preserve. Yield about 3 pints, shelf life 2 years, heat processed.

2 lb. yellow tomatoes
2 lemons, thinly sliced into semicircles
1 lemongrass stalk, finely chopped (optional)
1/3 cup water
3 cups granulated sugar
1 cup light brown sugar

Place all the ingredients in a noncorrosive saucepan. (There is no need to chop the tomatoes.) Bring slowly to a boil, then simmer gently for 15 minutes.

Return to a boil and boil steadily for 25 minutes, or until the jelling point is reached. Stir frequently to prevent the mixture from sticking to the bottom of the pan.

Ladle the preserve into hot, sterilized jars, then seal.



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