Ginger Tomato Preserves

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.

• Ready In: 1 hr 45 mins
• Yields: 8 pints

Ingredients

• 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.