IN SEASON.
TOMATO JAM RECIPE,
The following recipe for "tomato jam" is recommended by the fruit and vegetable preserving expert with the Victorian Agricultural Department: —
Required.—olb ripe tomatoes, 0 lemons, %lb preserved ginger, 41b sugar.
Method.—Halve the lemons, squeeze out the juice and put the peel in a saucepan with water to cover. Simmer till cooked (half an hour), then strain the liquid and put into the preserving pan. Add the sugar, strain lemon juice and thinly sliced ginger. Then bring to the boil. Meanwhile scald, peel and slice the tomatoes, put them in the boiling syrup and simmer to a good consistency (about three-quarters of an hour). If preferred, pineapple may be substituted for the lemon and ginger. Green tomatoes may be used in the same way. A belter flavouring for green tomatoes would be 21b of light plums or 18 bananas to 01b of tomatoes.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/AS19340307.2.166.6
Bibliographic details
Auckland Star, Volume LXV, Issue 56, 7 March 1934, Page 13
Word Count
147IN SEASON. Auckland Star, Volume LXV, Issue 56, 7 March 1934, Page 13
Using This Item
Stuff Ltd is the copyright owner for the Auckland Star. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons BY-NC-SA 3.0 New Zealand licence. This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Acknowledgements
This newspaper was digitised in partnership with Auckland Libraries.
Log in