Ginger Tomato Preserves

Molly53's Note:

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 http://www.uga.edu/nchfp/how/can_home.html for the current information.

• Total Time: 1 hrs 45 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Yield: 8 pints

• 6 lbs green tomatoes
• 2 lbs tomatoes
• 5 lbs granulated sugar
• 1 teaspoon whole cloves
• 3 pieces gingerroot
• 3 lemons, sliced and seeded

Directions:

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.