| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
64 |
Servings |
INGREDIENTS
| 4 |
lb |
Red ripe tomatoes |
| 2 |
|
Oranges |
| 1 |
|
Lemon |
| 12 |
|
Cloves |
| 1 |
|
3-inch |
| 4 |
lb |
Sugar |
| 1/3 |
c |
Candied ginger root — |
|
|
Chopped |
| 1/4 |
c |
Fresh lemon juice |
|
|
Cinnamon stick |
INSTRUCTIONS
Peel, seed, and chop tomatoes, reserving juice. Wash lemon and oranges
well, seed and chop, but do not peel. Break up cinnamon stick into 2-3
pieces and tie in a cheesecloth bag with cloves and allspice. Combine
tomatoes, oranges, and lemon in a large, heavy duty kettle. Stir over
medium high heat until sugar dissolves. Add cheesecloth bag of spices and
bring to a boil. Turn heat to low and continue to boil until mixture
thickens (about 1 hour). Remove cheesecloth bag, add lemon juice and
ginger, bring to a boil again, and cook 10 minutes more. Pour into hot
sterilized jars, and seal according to manufacturer's instructions. Makes
3-4 pints.
Recipe By : Elizabeth Powell
From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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