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Tomato-Citrus Preserves

Source of Recipe


From "Heartland" by Marcia Adams






List of Ingredients



• 4 large ripe tomatoes
  
• Large bunch fresh basil with stems
  
• 6 cups sugar
  
• 1/4 cup fresh lemon juice
  
• 2 Tbsp fresh lime juice
  
• Grated peel of 1 lemon
  
• Grated peel of 1 lime
  
• 1 Tbsp Worcestershire sauce
  
• 1/2 tsp ground cinnamon
  
• 1/2 tsp butter
  
• 1 pouch liquid pectin
  






Instructions



1. Core, peel and crush the tomatoes; measure 3 cups. Place in a large pan and add the basil. Bring to a boil, reduce the heat and simmer 10 minutes; discard the basil.
   
   
2. Stir in the sugar, lemon and lime juices and peel, Worcestershire sauce, cinnamon and butter. Stir over medium heat until the sugar has melted. Bring to a boil and boil hard for 1 minute, stirring constantly.
   
   
3. Remove from the heat and add the pectin; quickly skim off the foam. Ladle into half-pint jars and cool. Cover and refrigerate, or freeze for longer storage.
   
   Makes 6 half-pints.