A thrifty way to use up green tomatoes left on the vines after the first frost. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern methods, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

Ingredients

quarts green tomatoes↗8 quarts
lemons↗2
lbs brown sugar↗4 lbs
lbs raisins or 2 lbs sultanas↗2 lbs
tablespoon salt↗1 tablespoon
teaspoons ground cloves↗2 teaspoons
teaspoon allspice1 teaspoon
tablespoon cinnamon↗1 tablespoon
teaspoon ground ginger↗1 teaspoon
teaspoon mace↗1⁄2 teaspoon
cup vinegar↗1 cup

Step-by-step instructions

1
Scald and peel tomatoes.
2
Put through a food chopper (or chop in a food processor) along with the lemons.
3
Add sugar, raisins, salt, spices and vinegar; cook about 45 minutes over low heat, stirring frequently to prevent scorching.
4
Pour into sterilized jars and seal.

Source: food.com

Original recipe ↗

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