3 quarts of yellow tomatoes 5 1/2 cups of sugar 2 pieces crushed ginger root (each 1 inch long) 8 lemons, sliced paper thin
Wash tomatoes, hold in boiling water 1/2 minute or until the skin loosens easily. Cool and slip off skins. Place in bowl in alternate layers with sugar and let stand overnight or at least 4 hours. Turn the tomatoes gently once in the juice which has formed. Drain off juice, about 3 1/2 cups and boil until the syrup gives the jelly test. Simmer lemon slices in one cup of water for 5 minutes, or until soft. Add lemon slices, water, ginger root and tomatoes to syrup and simmer until tomatoes are transparent, at least 5 minutes. Pour into hot sterilized jars. Seal. Makes 3 1/2 pints.
Yellow Tomato Preserves 2
5 pounds of yellow tomatoes 5 pounds of sugar 2 large lemons
Scald, peel and quarter tomatoes. Slice lemons paper thin and half the slices. (Leave peel on lemons.) Put all ingredients in heavy stainless steel or granite pan and cook slowly for 3 hours. Stir every 15 minutes or so until sticky and setting up. Pour immediately into clean sterile pint jars and seal. Makes 4-5 pints. *Green tomatoes also make an interesting preserve. Yellow Tomato Preserves 3
4 pounds of small yellow tomatoes 2 lemons 1 tablespoon of ginger root 3 1/2 pounds of sugar 1 tablespoon of whole mace
Wash tomatoes and prick each one with a fork. Add sugar, 1 lemon sliced thinly, and juice of 1 lemon. Mix. Tie mace and ginger root in thin cloth bag. Add to tomatoes. Heat slowly and simmer gently until fruit is transparent. Remove tomatoes. Boil syrup until thick. Add tomatoes and heat to boiling. Can in jars.
