Green Tomato Preserves
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.
★★★★★ 1 vote5
8 lbgreen tomatoes
8 lbwhite sugar
2-3 ozcandied ginger
2 lbraisins, your choice of kind and colour
How to Make Green Tomato Preserves
- 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.
- 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.
- 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.
- Drain off the juice in the morning, boil and skim the juice for 10 minutes.
- 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.
- When the tomatoes become clear put into sterile hot jars and seal with hot lids and rings.
- 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.