Joanthorsen's Notes:
Expand2 lbs tomatoes Ask a question about this ingredient
1 lb. sugar Ask a question about this ingredient
1 juice of lemon Ask a question about this ingredient
1 lemon peel cut into pieces 1/4" x 1/2" Ask a question about this ingredient
Quarter ripe tomatoes and place in big dutch oven. Add sugar, lemon juice and lemon peel. Stir and cover. Cook over low heat for 1 hour, stirring occasionally.
Ask a question about this stepUncover and cook for anther hour and a half over very low heat, stirring frequently until volume is reduced by half. When preserves are a deep red color and thick, turn off heat and let cool.
Ask a question about this stepStrain through a food mill to remove skins. Store in glass Mason jars and freeze.
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Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
