| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
French |
Relishes, Jams |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Very ripe, sweet tomatoes |
| 2 |
lb |
Sugar |
| 1 |
|
Vanilla bean |
| 10 |
oz |
Water |
INSTRUCTIONS
Contributed to the echo by: Janice Norman TOMATO PRESERVES In a wide
preserving pan boil the sugar and water to a syrup. Add the tomatoes,
skinned and sliced. Boil steadily, stirring fairly often, for about 35
minutes. Put in the vanilla bean (vanilla essence will not do). Cook for
approximately 10-15 minutes longer, or until setting point is reached.
Remove the vanilla pod, skim the jam, and let it cool for a few minutes
before turning it into small jars.
The cookbook says this is "particularly good when eaten in the French way,
as a sweet, with fresh cream cheese or plain pouring cream."
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