Watermelon Rind Pickles & Tomato Jam
I remember watermelon rind pickles. Loved 'em.
That same book has this recipe, Eugenie.
Tomato Marmalade
4 gts. ripe tomatoes, peeled
Sugar
2 lemons
3 oranges
1/2 oz. stick cinnamon
1/4 oz whole cloves
Cut tomatoes into small pieces. Drain off half the juice. Weigh tomatoes; add equal amount of sugar.
Slice lemons and oranges very thin and cut slices into quarters; discard seeds. Tie spices loosely in cheesecloth bag. Combine tomato-
sugar mixture, lemons, oranges and spices in a large saucepan. Cook raidly, stirring frequently, until mixture reaches the jellying
point. Remove spices.
Ladle into sterilized hot jars to within 1/8 inch of jar top. Wipe jar rim; adjust lids. Process in boiling water bath 5 minutes. Remove
from canner and complete seals unless closures are self-sealing type.
Note: For best results use a large shallow kettle and never cook more than the above amount at one time.
Jola Gayle
In Oar Ridge, Tennessee