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Green Tomato Preserves

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Ingredients
  • 1 1/2 quarts peeled, small, yellow, green and/or red tomatoes (about 2 pounds)
  • 1 tablespoon mixed pickling spices
  • 1 (1/2-inch) piece gingerroot
  • 4 cups granulated sugar
  • 2 lemons, thinly sliced, unpeeled
  • 3/4 cup water
Instructions

Wash and drain tomatoes. Do not core tomatoes. Tie spices and gingerroot in a spice bag. Combine spice bag, sugar, lemon and water in a large saucepot. Simmer 15 minutes. Add tomatoes; cook gently until tomatoes become transparent, stirring frequently to prevent sticking. Remove from heat. Cover and let stand 12 to 18 hours in a cool place. Remove spice bag. Remove tomatoes and lemon from syrup. Boil syrup 2 to 3 minutes or longer to thicken. Return tomatoes and lemon to syrup; boil 1 minute. Remove from heat. Skim foam if necessary. Ladle hot preserves into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 20 minutes in a boiling-water canner. Yield: about 6 half-pints.

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