Grandma Eckberg's Recipes

Delicious Tomato Preserves

Pare ten pounds of large ripe tomatoes. To these add ten pounds of granulated sugar and let stand overnight. In the morning boil down to a medium sirup and until the fruit is clear, stirring frequently. When cooked, remove from the fire and add four lemons, sliced very thin and the strained juice of three more. Never cook after the lemon is added, as this makes it taste strong and bitter. Have sterilized jars ready, pour in the preserve and set aside as for jellies. After twenty-four hours cover with paraffin.--Mrs. F. G. Romig, Gary, Indiana

From a recipe pasted inside Ida's old cookbook.

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