Tomato Jam

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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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.