TOMATO CHUTNEY
- 2½ lbs. tomatoes
- 1 lb. apples
- 1 large onion
- 1 pint (2 cups) vinegar
- 2 tablespoonfuls salt
- 4 heaping tablespoonfuls (4 ozs.) brown sugar
- 2 heaping tablespoonfuls (2 ozs.) ground ginger
- 1 tablespoonful mustard seed
Skin and slice the tomatoes into an earthenware dish, add the apples and onion finely chopped, add the vinegar and salt, and stew until soft; then rub through a sieve, stir in the sugar, ginger, mustard seed, and cook gently for half an hour.
Cover the jar and leave in a warm place for three days; then divide into wide-necked bottles, cork tightly, and store in a cool place.
PRESERVE RECIPES
“Things sweet to taste”
APPLE JAM
- Apples
- Sugar
- Water
- Lemon
Peel, quarter, and core the apples, then put them into an earthenware pan with enough water to cover and the rind and strained juice of the lemon.
Bring them to the boiling point, stir the whole round, take out the apples, and set them to cool. When cold, put the apples into a thin syrup made of half a pound of sugar to every pound of fruit, and enough water to dissolve the sugar; allow them to boil for ten minutes, keeping it all well skimmed.