5.4 kg (12 lb) ripe tomatoes, sliced
450 g (1 Ib) sugar
600 ml (1 pt) spiced vinegar
30 ml (2 tbsps) tarragon vinegar
pinch cayenne pepper
5 - 10 ml (1-2 level tsps) paprika pepper
30 ml (2 level tbsps) salt
450 g (1 Ib) sugar
600 ml (1 pt) spiced vinegar
30 ml (2 tbsps) tarragon vinegar
pinch cayenne pepper
5 - 10 ml (1-2 level tsps) paprika pepper
30 ml (2 level tbsps) salt
method
1. Place the tomatoes in a pan and cook over a very low heat until they become liquid.
2. Reduce by boiling until the pulp thickens, then rub it through a nylon sieve.
3. Replace it in the pan, together with the other ingredients, and boil until the mixture thickens.
4. Pour into warm bottles, sterilise for 30 minutes and seal.
To sterilise bottles see Sterilising Bottles.
2. Reduce by boiling until the pulp thickens, then rub it through a nylon sieve.
3. Replace it in the pan, together with the other ingredients, and boil until the mixture thickens.
4. Pour into warm bottles, sterilise for 30 minutes and seal.
To sterilise bottles see Sterilising Bottles.
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