Tomato Preserves
Source of Recipe
Partyline - 9/2/82 - Karen from Brookfield
Tomato Preserves
2 pounds tomatoes, peeled with stems and cores removed
1 teaspoon grated lemon rind
1/4 cup lemon juice
6-1/2 cups sugar
1 (6-oz.) bottle fruit pectin
Cut peeled tomatoes in eigth's or crush; measure 3 cups tomatoes in a kettle (non-aluminum) or Dutch oven. Simmer 10 minutes; add lemon peel and juice, and stir in sugar. Bring to a rolling boil, stirring constantly, boil hard, uncovered 1 minute. Remove from heat. Stir in fruit pectin, skim off foam; pour into pint jars and seal.
Makes 7-1/2 pints
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