If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This in my grandmother's recipe, although I cut the sugar in half. She canned hers but I freeze mine which works well. This is really delicious. I put it on toast for breakfast or as an afternoon snack. The lemon peel tastes like candy. —Joanthorsen
Serves 2-3 pints
- 2 lbs tomatoes
- 1 lb. sugar
- 1 juice of lemon
- 1 lemon peel cut into pieces 1/4" x 1/2"
- 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.
- Uncover 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.
- Strain through a food mill to remove skins. Store in glass Mason jars and freeze.
You Pinned, We Listened
This Month's Top 10 Pinterest Recipes
This month's most pinned recipes.
Food blog links we love.
7 food-filled honeymoons.
The best camping foods.
Savor the season.