Tomato Jam
1
1/2 kg tomatoes
100
gm glace pineapple
1
each green apple
1
tablespoon grated lemon rind
1/2
cup lemon juice
3
1/2 cup sugar
Peel
& coarsely chop tomatoes. Coarsely chop pineapple. Peel, core &
grate
apple. Combine the fruit in a large pot. Bring to a boil, simmer
uncovered
for 20 minutes. Stir in lemon juice.
Add
sugar & stir till dissolved. Boil rapidly, uncovered, for 45 minutes
or
until a setting point is reached. Remove from heat & stand for 5
minutes. Pour into
warm sterile jars & seal.
Hot Pepper & Tomato Jam
2
1/4 ripe tomatoes
1
1/2 teaspoon grated lemon rind
1/4
cup lemon juice
2
chopped hot peppers; or
2
teaspoon tabasco sauce
6
cup sugar
1
fruit pectin
Peel
and chop tomatoes. Bring to boil and simmer 10 minutes. Measure
3
cu ps into sauce pan. Add pepper, rind, juice, sugar and mix well.
Over
high heat, bring to rolling boil, boiling hard, stir for 5
minutes.
Remove fro m heat and at once stir in pectin. Skim with
metal
spoon. To prevent floating, stir and skim for 5 minutes. Ladle
into
1/2 pint jar and seal.
9 glasses. Green Tomato Jam
1
kg green tomatoes
1
each lemon
1
cup water
3
cup sugar
Slice
tomatoes & lemon thinly. Put tomatoes, lemon & sugar into a pot
with
the water. Bring to a boil, reduce heat & simmer for 1 hour. Transfer
to a warmed sterile
jars.
Ripe Tomato Jam
4
lb medium ripe tomatoes
4
cup sugar
1
teaspoon whole cloves
1/2
tablespoon broken stick cinnamon
2
cup vinegar
1/2
teaspoon whole allspice
Scald,
peel, and quarter tomatoes. Place in preserving kettle. Add sugar,
vinegar,
cloves, allspice, and cinnamon. The spices may be tied in a
loose muslin bag.
Simmer, stirring frequently, until thick.