Spiced Prunes and Tomatoes
Source: Vintage Recipes from Old Time Pickling and Spicing Recipes - Florence Brobeck (c. 1953)
3 cps drained cooked prunes
3 cps canned tomatoes with juice
2 cps garnulated sugar
2 cps (packed) brown sugar
1/4 tsp salt
1 tsp powdered cinnamon
1/2 tsp powdered cloves
3 tbsp white or cider vinegar
1 cp coarsely-chopped walnuts
1 - Cut prunes from pis into small pieces.
2 - Combine all ingredients, except walnuts, in agate or enamel kettle.
3 - Cook slowly, uncovered, to desired cosistency, about 45 minutes.
4 - Stir frequently with wooden or enamel spoon to prevent scorching.
5 - Add walnuts for last 5 minutes of cooking.
6 - Pour into sterile glass jars.
7 - Seal at once.
Makes about 3 pints