Tomato Preserves

1. 1

   Wash and drain tomatoes.

2. 2

   Do not core tomatoes.

3. 3

   Tie spices and gingerroot in a spice bag.

4. 4

   Combine spice bag, sugar, lemon and water in a large saucepot.

5. 5

   Simmer 15 minutes.

6. 6

   Add tomatoes; cook gently until tomatoes become transparent, stirring frequently to prevent sticking.

7. 7

   Remove from heat.

8. 8

   Cover and let stand 12 to 18 hours in a cool place.

9. 9

   Remove spice bag.

10. 10

    Remove tomatoes and lemon from syrup.

11. 11

    Boil syrup 2 to 3 minutes or longer to thicken.

12. 12

    Return tomatoes and lemon to syrup; boil 1 minute.

13. 13

    Remove from heat.

14. 14

    Skim foam if necessary.

15. 15

    Ladle hot preserves into hot jars, leaving 1/4 inch headspace.

16. 16

    Adjust two-piece caps.

17. 17

    Process 20 minutes in a boiling-water canner.

No additional tips available.