3 1/2 cups (750 g) 1 1/2 Ib sugar
1 1/4 cup (1/2 pint) 300 ml vinegar, preferably tarragon
1 kg (2 lb) firm tomatoes, skinned and sliced
2 small oranges, thinly sliced and pipped
good pinch of salt
1 1/4 cup (1/2 pint) 300 ml vinegar, preferably tarragon
1 kg (2 lb) firm tomatoes, skinned and sliced
2 small oranges, thinly sliced and pipped
good pinch of salt
method
1. Dissolve the sugar in the vinegar then boil to a thin syrup.
2. Add the tomatoes, oranges (except the end slices) and salt and simmer for about 45 minutes or until setting point is reached.
3. Pot as usual.
To sterilise bottles see Sterilising Bottles.
2. Add the tomatoes, oranges (except the end slices) and salt and simmer for about 45 minutes or until setting point is reached.
3. Pot as usual.
To sterilise bottles see Sterilising Bottles.
serving amount
makes 1.5 kg (3 lb)
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
