| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Jams &, Relishes |
1 |
servings |
INGREDIENTS
| 6 |
c |
Tomato; pulp |
| 6 |
c |
Sugar |
|
|
Cinnamon |
INSTRUCTIONS
Scald tomatoes, peel, and squeeze out all the water and seed. Put pulp in a
colander to drain. To five or six cups of tomatoes, add an equal amount of
sugar. Cook slowly until thick as you want. Stir frequently to prevent
sticking and burning. Flavor with cinnamon. Seal in sterilized jars.
Recipe by: Grandmother Owens
Posted to EAT-LF Digest by "Deborah Kirwan" <kirwan@creighton.edu> on Aug
26, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“We simply prepare ourselves. God fills us.”