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“A perfect way to take advantage of those end-of-season tomatoes. A Pennsylvania Dutch recipe from the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Cooking time includes sealing time. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to for the current information.”
1hr 45mins
8 pints

Ingredients Nutrition


  1. Scald tomatoes briefly in boiling water, peel and cut into quarters.
  2. Add sugar, spices, and lemons.
  3. Bring to a boil, reduce heat and cook slowly until mixture is thick, taking care not to let it scorch.
  4. Fill 8 sterilized jars and process in boiling water bath until sealed.

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