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Tomato Conserve

Global.Potpourri's picture
  Orange 1 Medium
  Fresh tomatoes 2 1⁄2 Pound, peeled, cored, and diced
  Mixed chopped candied fruits and peels 1⁄2 Cup (8 tbs)
  Sugar 3 Cup (48 tbs)
  Salt 1⁄4 Teaspoon
  Ground allspice 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Ground ginger 1⁄4 Teaspoon

Remove peel from orange; scrape off excess white.
Section and chop orange.
Cut peel into very thin strips.
In 4-quart Dutch oven, cook chopped orange, orange peel, tomatoes, and candied fruits and peels till orange peel is tender, about 20 minutes.
Add sugar, salt, and spices; bring to a full rolling boil.
Boil mixture till thick enough to sheet from a metal spoon, 8 to 10 minutes.
Skim off foam with metal spoon.
Pour immediately into hot sterilized jars to within 1/4 inch of top.
Wipe jar rims.
Seal with metal lids and screw bands.
Invert jars; turn upright and cool.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3011 Calories from Fat 28

% Daily Value*

Total Fat 3 g5.2%

Saturated Fat 0.76 g3.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 660.4 mg27.5%

Total Carbohydrates 767 g255.7%

Dietary Fiber 20.6 g82.5%

Sugars 743.3 g

Protein 12 g23.9%

Vitamin A 197.9% Vitamin C 379%

Calcium 23.2% Iron 20.9%

*Based on a 2000 Calorie diet


Tomato Conserve Recipe