Green Tomato Preserves Recipe

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Green Tomato Preserves

Eva Beaton

By
@Recalde

I have a handwritten page with the title of Green Tomato Preserves as per B L Keith, my maternal grandmother. This was written out by mother at some time in the 1950's, as well I have another sheet with the same recipe in my mother's writing from around 1967, when she wrote it out for my brother.
These are not a jam, and not a relish and not a fruit dish, but a preserve, lots of sugar, and used as an accompaniment to meat, or on toast as a spread.


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Serves:

6-10 pint jars, depending on how thick it gets

Method:

Stove Top

Ingredients

8 lb
green tomatoes
8 lb
white sugar
2-6
whole lemons
2-3 oz
candied ginger
2 lb
raisins, your choice of kind and colour

Directions Step-By-Step

1
Trim and stem tomatoes, place in kettle and pour over boiling water, let stand 5 minutes, drain off and begin to slice the tomatoes, thinly.
2
You need a large bowl or a preserving kettle to slice into, as this is a lot of stuff. Slice the tomatoes thinly, and layer with sliced lemon, sugar ginger and raisins. This will take several layers.
3
Cover the filled kettle with a cloth and let stand overnight on a counter, do not refrigerate as this is to draw the juices from the tomatoes.
4
Drain off the juice in the morning, boil and skim the juice for 10 minutes.
5
Add the fruits back into the juice and boil until the tomatoes are clear. You need to stir constantly in a figure 8 motion to keep the fruit from scotching and from boiling over. It does need to be a rolling boil, not a simmer, or it won't cook the tomatoes well enough.
6
When the tomatoes become clear put into sterile hot jars and seal with hot lids and rings.
7
I think you could use any citrus fruit, but the key is to thinly slice the tomatoes and lemons, using a mandolin if possible to keep the slices uniform. The thinner the slices the quicker they will clear when cooked.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Heirloom