Yield
5 pints

How to Make It

Step 1

Place whole tomatoes in a large glass mixing bowl, and sprinkle with sugar. Cover and refrigerate overnight.

Step 2

Drain mixture, reserving tomatoes and liquid. Place liquid and any undissolved sugar in a flat-bottomed kettle; stir well. Bring to a rolling boil; boil, stirring occasionally, until mixture registers 230° on a candy thermometer or until mixture thickens.

Step 3

Scrape outer surface of lemons with blade of a knife to release citrus oils. Cut lemons into thin slices, discarding seeds. Add lemon slices, tomatoes, gingerroot, cinnamon, and salt to syrup mixture, mixing well. Bring to a boil; boil, stirring frequently, until tomatoes become translucent. Discard gingerroot and cinnamon.

Step 4

Quickly ladle preserves into hot sterilized jars, leaving 1/4- inch headspace. Cover at once with metal lids, and screw bands tight. Process preserves in boiling-water bath 15 minutes.

Oxmoor House Homestyle Recipes

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