Dear Violet,
This is a recipe from 1948 Source: New York Times Magazine.
Small plum tomatoes
For each pound of cored and peeled tomatoes:
¾ pound sugar
3 cloves
1 stick cinnamon
1 ¼-inch slice peeled ginger
¼ lemon, thinly sliced, seeds discarded.
1. Select slightly underripe tomatoes, preferably the small, pear-shaped ones. Core the tomatoes, then skin them by cutting a shallow X in their rounded end and dipping them in boiling water for 30 seconds. Peel. If the tomatoes are large, slice them in half across the middle and remove their seeds. Weigh the tomatoes, then measure the sugar and spices.
2. Layer the tomatoes and sugar in a deep, heavy saucepan (enameled cast iron works best). Cover and let stand overnight — no need to refrigerate.
3. The next day, tie the spices in cheesecloth. Add the spice bag to the tomatoes along with the sliced lemon. Place over medium heat and bring to a simmer. Cook, stirring often, until the tomatoes have become slightly translucent and the syrup is thick and begins to gel. Don’t boil the syrup, or the tomatoes will fall apart. If the tomatoes finish first, remove them from the pan and reduce the syrup over medium-high heat. Remove the spice bag. Meanwhile, sterilize enough jars to accommodate the amount of preserves.
4. Fill the jars ¾ full with tomatoes and lemons (or save the lemons to eat separately), and cover the tomatoes with syrup. Seal, using your preferred canning method: paraffin or processing.
Dear Violet,
This is a recipe from 1948 Source: New York Times Magazine.
Small plum tomatoes
For each pound of cored and peeled tomatoes:
¾ pound sugar
3 cloves
1 stick cinnamon
1 ¼-inch slice peeled ginger
¼ lemon, thinly sliced, seeds discarded.
1. Select slightly underripe tomatoes, preferably the small, pear-shaped ones. Core the tomatoes, then skin them by cutting a shallow X in their rounded end and dipping them in boiling water for 30 seconds. Peel. If the tomatoes are large, slice them in half across the middle and remove their seeds. Weigh the tomatoes, then measure the sugar and spices.
2. Layer the tomatoes and sugar in a deep, heavy saucepan (enameled cast iron works best). Cover and let stand overnight — no need to refrigerate.
3. The next day, tie the spices in cheesecloth. Add the spice bag to the tomatoes along with the sliced lemon. Place over medium heat and bring to a simmer. Cook, stirring often, until the tomatoes have become slightly translucent and the syrup is thick and begins to gel. Don’t boil the syrup, or the tomatoes will fall apart. If the tomatoes finish first, remove them from the pan and reduce the syrup over medium-high heat. Remove the spice bag. Meanwhile, sterilize enough jars to accommodate the amount of preserves.
4. Fill the jars ¾ full with tomatoes and lemons (or save the lemons to eat separately), and cover the tomatoes with syrup. Seal, using your preferred canning method: paraffin or processing.