Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

A perfect way to take advantage of those end-of-season tomatoes. A Pennsylvania Dutch recipe from the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Cooking time includes sealing time. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to for the current information.


  1. Scald tomatoes briefly in boiling water, peel and cut into quarters.
  2. Add sugar, spices, and lemons.
  3. Bring to a boil, reduce heat and cook slowly until mixture is thick, taking care not to let it scorch.
  4. Fill 8 sterilized jars and process in boiling water bath until sealed.