Ripe Tomato Preserves

Ingredients:
2 lb. tomatoes
4 cups sugar
1/2 tsp salt
1 stick Cinnamon
½ tsp allspice
½ tsp cloves
½ tsp ground ginger
2 lemons, thinly sliced

A favorite of the team at Myrtle Creek Nursery, this recipe is the perfect way to preserve and enjoy your red or yellow tomatoes harvested from the garden.

Method:
Scald, skin and weigh small firm red or yellow tomatoes (if larger than an egg, cut in half or fourths).

Cover with sugar and let stand overnight in a cool place. Next morning, drain juice into a large saucepan. Add lemon (including rind, discard seeds), salt and spices, tied in a cheesecloth bag. Boil 10 minutes.

Add tomatoes and cook, stirring frequently until they are translucent and syrup is fairly thick. Remove spices.

Ladle into sterilized hot jars to within 1/8 inch of jar top. Wipe jar rims and adjust lids. Process in boiling water bath 5 minutes, remove and complete seals unless they are the self-sealing type. Makes 1-1/2 pints.