Tomato Preserves

This recipe for tomato sauce is not the average pasta variety, but a spicy preserve to accompany grilled meats.

• 5 pounds ripe tomatoes
• 2 pounds green apples
• 2 pounds onions
• 4 cups malt vinegar
• 1 clove garlic
• 5 cups white sugar
• 1 tablespoon salt
• 1/2 teaspoon cayenne pepper
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1/2 tablespoon ground ginger

METHOD

If you are new to making preserves and jams, please read Margaret's how -to article for cooking terms and safety measures. click here

Wash fruit. Remove skins from tomatoes in a boiling water bath. Peel apples and onions. Slice all fruit, using a slicing blade in a food processor or by hand. Peel and crush garlic.

Place tomatoes, apples, onions, garlic, salt and vinegar in a large pan. Bring to the boil and simmer gently over a low heat until the juice from the fruit begins to run. Continue stirring until the fruit has all softened and become mushy. This will take approximately one hour. It is important to stir well at this stage to prevent fruit from sticking to bottom of pan. Pass mixture through a sieve, use a Moulinex Mill or blend with a hand held blender.

Into sieved mixture, add sugar and spices and return to the boil. Continue to boil at a fairly high heat for about 30 minutes, or until the sauce has thickened slightly.

Bottle and seal as per the jam and sauce hints. Label with the date of manufacture, for good management of your store cupboard.

Yield: 8 - 10 pints

Recipe from www.inmamaskitchen.com

Contributor: Margaret e. walker

 

top of page