Tomato Jam

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Take nice ripe tomatoes, skin them, take out all their seeds, but save the juice to put with the sugar. Weigh the fruit, and to each pound, add three-fourths of a pound of sugar; boil some lemons soft, take one for each pound of tomatoes, mash them fine, take out the pips, and put the lemons to the sugar and tomatoes; boil slowly and mash the jam smooth with a silver spoon. When smooth and jelly-like, it is done. Put it away in glasses carefully.