My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, August 11, 2010

Spicy Tomato Preserves

This is the other Tomato Preserves recipe that I promised. Try this one morning with My Sausage Gravy and Black Pepper Drop Biscuits. My Oh My!

Spicy Tomato Preserves
Yield: about 6 half-pints
print recipe

1 1/2 quarts small yellow, green or red tomatoes (about 2 pound)
1 tablespoon mixed pickling spices
1 (1/2-inch piece fresh ginger
4 cups sugar
1 cup thinly sliced and seeded lemon (about 2 lemons)
3/4 cup water

Wash and peel tomatoes; drain. Tie spices and fresh ginger in a spice bag. Combine spice bag, sugar, lemon and water in a large sauce pot. Simmer 15 minutes. Add tomatoes; cook gently until tomatoes become transparent, stirring frequently to prevent sticking. Remove from heat. Cover and let stand 12 to 18 hours in a cool place. Remove spice bag. Remove tomatoes and lemon from syrup. Boil syrup 3 minutes or longer to thicken. Return tomatoes and lemon to syrup; boil 1 minute. Remove from heat. Skim foam if necessary. Ladle hot preserves into hot jars, leaving 1/4-inch head space. Adjust two-piece caps. Process 20 minutes in a boiling-water canner.

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