TOMATO JAM

                 5 lbs tomatoes                 2 lemons
                 2 lbs sugar                    

Remove skin and seeds from tomatoes, possibly by chopping and then running through a food mill. This should produce about 4 lbs.

Steam lemons until soft. Chop fine and strain, or run through a food mill. Combine with tomatoes and sugar and bring to a low boil.

Boil slowly, skimming foam from the top, until smooth and thick, about 220° on a candy thermometer. It will take around three hours.

Seal in sterilized pint or half-pint jars.

Adapted from Mrs. Winslow’s Domestic Receipt Book for 1876. Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!