You may also like
Ingredients
- 5 pounds ripe tomatoes
- 3 cups sugar
- 1/4 cup thinly sliced fresh ginger
- One 2-inch cinnamon stick
- 2 lemons, halved
Method
- Bring a large pot of water to a boil.
- Score the tomato bottoms with an X.
- Plunge the tomatoes into the boiling water and blanch for 20 seconds to loosen their skins.
- Using a slotted spoon, transfer the tomatoes to a cutting board and let cool slightly.
- Peel the tomatoes.
- Halve them crosswise and remove the seeds.
- Cut out the hard cores.
- In a large, heavy pot, combine the tomatoes, sugar, ginger and cinnamon stick.
- Set a strainer over the pot and squeeze the lemons into it; discard any seeds.
- Add the lemon halves to the pot and bring to a boil, stirring gently until the sugar is dissolved.
- Simmer over low heat, stirring occasionally, until the tomatoes are translucent and very tender, about 1 hour and 15 minutes.
- Discard the lemons and cinnamon stick.
- Increase the heat to high and boil until the liquid is slightly reduced, about 15 minutes longer, stirring very gently to avoid scorching.
- Ladle the hot preserves into jars, cover and let cool.
