Tomato Preserves
 
Yield: 9 1/2 Pints 
 
6 large  ripe tomatoes
1 large  bunch of fresh basil
1   stems included
1   rinds of 1 lemon & 1 lime
6-1/2 cup  sugar
1/4 cup  fresh lemon juice
2 Tbsp  Worcestershire sauce
1/2 tsp  ground cinnamon
1/2 tsp  butter
1   pouch liquid pectin
 
Core, peel, and crush the tomatoes; measure 3 cups into a large kettle. Add the 
basil and bring to a boil, hen reduce heat and simmer uncovered over medium low 
heat for 10 minutes; discard the basil. dd the rest of the ingredients except 
the pectin and bring to a hard boil. Boil hard for 1 minute, stirring 
onstantly. Remove from the heat, add the pectin, then quickly skim off the foam. 
Ladle at once into hot terilized half-pint jars, leaving 1/4 inch headspace. 
Wipe the jar rims and adjust the lids. Process in a boiling hot-water bath for 
15 minutes after the water returns to a boil. Store in a dark place; the jam may 
ake several weeks to thicken. 
source: What's for Dinner? http://chef2chef.com 
 
 
 
 
(ID: 80357) Mirror: rec.food.recipes: Sat, Oct 5, 2002


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