Yellow Tomato Preserve
from "Preserving" by Oded Schwartz
2 lbs yellow tomatoes (slightly underripe)
2 lemons, thinly sliced into semicircles
1 lemongrass stalk, finely chopped (optional)
1/3 cup water
3 cups granulated sugar
1 cup brown sugar
Place all the ingredients in a noncorrosive saucepan (there is no need to chop the tomatoes). Bring slowly to a boil, then simmer gently for 15 minutes.
Return to a boil and boil steadily for 25 minutes, or until the jelling point is reached. Stir frequently to prevent the mixture from sticking to the bottom of the pan.
Ladle the preserve into hot, sterilized jars, then seal.
Yield: 3 pints
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Almost any garden, if you see it at just the right moment, can be confused with paradise. - Henry Mitchell
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