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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.
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