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Old June 4, 2009   #5
piegirl
Tomatovillian™ Honoree
 
Join Date: May 2006
Location: Lincoln, NE
Posts: 791
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Brett - here is my family's recipe:

Equal amounts of tomatoes and sugar - but not more than 4-5 cups of each per batch. One medium size lemon sliced very very thin. Mush up with a potato masher. I actually let the mixture sit for several hours so the sugar dissolves. This is a very forgiving recipe.

Cook slowly to begin with and keep cooking until the mixture becomes shiney and thicker. These will never be thick jam-like but somewhat runny and the stickest substance around. It is ok if you need to leave and do something else - just turn off the stove and then bring back to boil the next morning. This takes quite a number of hours but the more cooking, the more tomato flavor.

I believe there are several threads with similar recipes on this site. Piegirl
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