Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Tomatoes Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 Lb. ripe tomatoes
2 cinnamon sticks
1/2 Tsp. salt
granulated sugar (3/4 c. per 1 c.
tomatoes)
Scald tomatoes (cover with boiling water for 2 to 3
minutes); drain, cool. Peel and cut tomatoes into small
chunks. Measure cut-up tomatoes into a large bowl and add 3/4
cup sugar per each 1 cup chopped, peeled, scalded tomatoes; let
stand at least 8 hours, preferably overnight. Put tomato
mixture into large pot, add salt, cinnamon sticks, broken in
half. Boil on medium heat until thick and clear, stirring
often. Remove cinnamon sticks, cool. Pour into sterilized
jars or jelly glasses. Seal with thin layer of paraffin.
Yield: approximately 3 pints.
