green tomato preserves
(1 rating)
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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 relish and not a fruit dish, but a preserve, lots of sugar, and used as an accompaniment to meat, or on toast as a spread.
(1 rating)
yield
6 -10 pint jars, depending on how thick it gets
method
Stove Top
Ingredients For green tomato preserves
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8 lbgreen tomatoes
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8 lbwhite sugar
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2-6whole lemons
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2-3 ozcandied ginger
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2 lbraisins, your choice of kind and colour
How To Make green tomato preserves
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1Trim and stem tomatoes, place in kettle and pour over boiling water, let stand 5 minutes, drain off and begin to slice the tomatoes, thinly.
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2You 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.
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3Cover 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.
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4Drain off the juice in the morning, boil and skim the juice for 10 minutes.
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5Add 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.
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6When the tomatoes become clear put into sterile hot jars and seal with hot lids and rings.
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7I 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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