|by Roberta Larson Duyff|
A senior high textbook focusing on nutrition, meal planning, managing food resources, and the preparation and serving of meals.
Results 1 - 10 of 37 for tomato marmalade
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Peel and chop ... frequently, 25-30 minutes, until thick (220 degrees on a jelly thermometer). Ladle marmalade into hot jars and seal. Makes 5 half pints.
Mix tomatoes, sugar, ... to tomatoes. Heat tomato mix to a ... discard. Pour the marmalade into hot sterile jars and seal. Store in a cool, dry, dark place.
Blanch tomatoes in ... stirring until the marmalade shows signs of ... saucer. Watch it like a hawk: it boils over readily! Pour into clean dry jelly glasses.
Blanch the tomatoes ... heat somewhat after marmalade has begun to ... It was printed in a very old cookbook full of recipes from well-known homemakers.
Put ripe tomatoes and sugar (pound for pound) in a preserving kettle; adding 1 ounce of ginger root and the juice and the grated yellow ring of 2 ...
Mix the sliced ... rapidly. Watch the marmalade, it can burn ... When ready, pour into 5 pints, cleaned well with hot water plus soda. Seal with paraffin.
Combine tomatoes and ... sugar to the tomato mixture. Stir over ... upright. This classic from long ago is especially good served with meat. Makes 2 pints.
Blanch and pare ... pouring off half tomato juice. Add equal ... tested, a small amount cooled in saucer crinkles at edges. Pour into hot jars and seal.
Peel the tomatoes, ... sugar. Cook the marmalade, stirring it ... spice bag. Pour into hot sterilized jars and seal. Serve with cold meat, fish or curry.
Peel tomatoes; cut ... as possible. Put tomato pieces in large ... until clear and thick. Pour into sterilized jars and seal with hot lids. 8 half pints.
Result Page: 1
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