Yellow Tomato Preserves
Source: Vintage Recipes from Old Time Pickling and Spicing Recipes - Florence Brobeck (c. 1953)
2 lbs smallest yellow egg-shaped tomatoes
1 oz green ginger root
<1/2 tsp powdered gingerbr> 1 small lemon
2 1/2 cps sugar
3/4 cp (packed) brown sugar
1 1/2 cps water
1 - Wash and drain tomatoes; do not scald and peel.
2 - scrape ginger root and cut in small pieces.
3 - Wash lemon, slice thin, and remove seeds
4 - Combine sugar and water in agate or enamel kettle; stir with wooden or enamel spoon over heat until sugar dissolves.
5 - Add ginger root, powdered ginger, and lemon.
6 - Bring to boiling; stir and boil 5 minutes.
7 - Add tomatoes.
8 - Cook until transparent.
9 - Spoon tomatoes into hot sterile jars.
10 - Skim sirup if necessary; pour over tomatoes to overflowing; seal at once.
11- Let stand several weeks befure using.
Makes about 2 1/2 pints.