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Tomato Figs




Source of Recipe


Old cookbook
Put 1 peck (16 pounds) unpeeled ripe pear tomatoes in a pot with 6 pounds granulated or brown sugar. Heat with no water, at a boil until the sugar penetrates and they are clarified. Dip them out and flatten them. Dry them and sprinkle with a little syrup occasionally while drying. Pack in jars with powdered sugar sprinkled between layers.
Concentrate the syrup and bottle it for later use.