mail

8 Your let­ters

NZ Lifestyle Block - - Con­tents - Ge­off Benge, Waikana

TURN­ING GREEN TO­MA­TOES INTO JAM

Read­ing the April 2017 mag­a­zine, I no­ticed the ar­ti­cle on green to­ma­toes.

Many years ago when we lived in the Hutt Val­ley I planted a crop of to­ma­toes, none of which would ripen past the green stage as they all got the black spot on the bot­tom.

Not want­ing to waste a large crop, I sought a recipe to use them up and found the fol­low­ing.

GINGER & GREEN TOMATO JAM

In­gre­di­ents 1.4kg green to­ma­toes 3 lemons 115g pre­served ginger 1kg sugar

Method

Cut to­ma­toes up small, slice ginger and lemons up thinly, sprin­kle part of the sugar over them and leave overnight. The next day, cook un­til ten­der, then add the re­main­ing sugar and boil un­til set­ting point is reached. Bot­tle as usual. This makes a rather nice ginger-flavoured jam and the to­ma­toes pro­vide the bulk.

Keep up the good work in this mag­a­zine.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.