GREEN TOMATO PRESERVES
I have a handwritten page with the title of Green Tomato Preserves as per B L Keith, my maternal grandmother. This was written out by mother at some time in the 1950's, as well I have another sheet with the same recipe in my mother's writing from around 1967, when she wrote it out for my brother. These are not a jam, and not a...
Provided by Eva Beaton
Categories Other Sauces
Number Of Ingredients 5
Steps:
- 1. Trim and stem tomatoes, place in kettle and pour over boiling water, let stand 5 minutes, drain off and begin to slice the tomatoes, thinly.
- 2. You need a large bowl or a preserving kettle to slice into, as this is a lot of stuff. Slice the tomatoes thinly, and layer with sliced lemon, sugar ginger and raisins. This will take several layers.
- 3. Cover the filled kettle with a cloth and let stand overnight on a counter, do not refrigerate as this is to draw the juices from the tomatoes.
- 4. Drain off the juice in the morning, boil and skim the juice for 10 minutes.
- 5. Add the fruits back into the juice and boil until the tomatoes are clear. You need to stir constantly in a figure 8 motion to keep the fruit from scotching and from boiling over. It does need to be a rolling boil, not a simmer, or it won't cook the tomatoes well enough.
- 6. When the tomatoes become clear put into sterile hot jars and seal with hot lids and rings.
- 7. I think you could use any citrus fruit, but the key is to thinly slice the tomatoes and lemons, using a mandolin if possible to keep the slices uniform. The thinner the slices the quicker they will clear when cooked.
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