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.
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.