Tomato Preserves Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Very ripe, sweet tomatoes
2 lbs: Sugar,
1: Vanilla bean,
10 ounce: Water,
Directions:
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."
Source from luhu.jp
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."
Source from luhu.jp