Melba's Jammin' wrote:
> I pulled these two recipes from r.f.recipes last week.
>
> How does a body eat them (besides with a fork or spoon or whatever other
> smartmouth remark Bob was going to make)?

I wusn't gonna say nuthin. Oh, you was talkin' about zxcvbob. Nevermind.

> I made the first recipe
> tonight; just took them from the BWB. I added a little cinnamon, clove,
> and grated fresh ginger.
>
> How are they used?

They're old and rural foods - country food. They've been used as
breakfast spreads for toast and for nibble foods with biscuits or
rolls. They're also used as condiments with roasted meats much as
chutneys are. Green tomato preserves are typically tart-sweet and are
used as a condiment with boiled meats. Sometimes used on top of meat
loaves like a tomato sauce or ketchup. Served with roasted chicken or
pork.

Spread on a friend on a weekend in that cabin up near the Canadian
border and ... <did I say that out loud...?>

Pastorio (I bet it was zxcvbob who added that. No, seriously...)

>>Tomato Preserves
>>
>>2 1/2 pounds of tomatoes
>>1/4 cup of lemon juice
>>2 pounds of sugar
>>1 box of Sure Jell
>>6 jelly glasses
>>
>>Peel and cut the tomatoes into small pieces. Simmer for 10 minutes.
>>To 3 cups cooked tomatoes, add lemon juice and Sure Jell. Bring to a
>>full rolling boil over high heat, stirring constantly. Add sugar and
>>again bring to a full rolling boil, stirring constantly. Remove from
>>heat, skim, place preserves in jars and cover.
>>Pour preserves into sterilized jars, seal and process in hot water bath
>>for 15 minutes.
>>
>>
>>
>>Aunt Della's Tomato Preserves
>>
>>5 cups peeled and quartered tomatoes
>>5 cups sugar
>>1 lemon, sliced thinly and seeded
>>Dash cinnamon
>>1 to 2 tablespoons butter
>>
>>Put tomatoes, sugar, sliced lemon and cinnamon in large, heavy pot
>>and bring to slow boil over
>>medium-high heat, stirring occasionally. When foam rises to surface,
>>add butter and continue stirring and simmering until preserves thicken,
>>about 45 minutes. (To test, stick a fork into preserves. When preserves
>>cling to tines of fork, it should be thick enough to can.)
>>Pour preserves into sterilized jars, seal and process in hot water
>>bath for 15 minutes. Makes 6 half-pints.
>>
>>
>>
>>--