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Preservation of Fruit and Vegetables by Canning, Etc: Heat

TOMATO MARMALADE 4 quarts of ripe tomatoes 1 cup of raisins 6 lemons 4 pounds of granulated sugar Remove the skins from the tomatoes and slice the lemons very thin, discarding the seeds. Seed the raisins. Put the ingredients into a preserving kettle in layers. Heat slowly to the boiling point, then let simmer until quite thick. Seal in jars while hot. The recipe makes about three pints. ORIENTAL PRESERVE 5 pounds of green tomatoes 2 cups of water 6 lemons 1 medium jar of preserved 1 pound of sugar ginger Dissolve the sugar in the water and add the tomatoes, lemons and ginger root cut in thin slices, also the syrup from the ginger jar. Let simmer until the tomatoes are shriveled. Seal in glass jars. Keep three or four weeks before using.