Preserved Green Tomatoes

Ingredients

• 1 peck green tomatoes
• 6 fresh lemons
• 6 lb sugar
• ginger root

Method

Slice the lemons thinly across the grain, leaving the skin intact and removing only the seeds as you go. The pith and rind will dissolve into the syrup and thicken it with pectin whilst imparting a preserving|preserving agent that extends shelf life — this is the controlling principle of the recipe. Discard any seeds that fall into the pan.

Combine the lemon slices with the sugar in a large, heavy-bottomed pan. Bring to a rolling boil over a high flame. The sugar will initially dissolve into the lemon juice, then the mixture will thicken as the fruit breaks down and the water content evaporates. This concentration is where caramelisation begins — the natural sugars in both fruit and added sugar degrade into deeper, more complex flavours, though you're stopping short of full caramelisation here. Stir occasionally, scraping the base of the pan to prevent sticking and scorching.

After 40–50 minutes of sustained boil, the syrup will shift from cloudy to transparent, and the lemon slices will become translucent and tender. Test for setting point by dropping a small spoonful onto a cold plate: it should wrinkle when you push it with your finger, indicating the mixture has reached approximately 105°C. The syrup coats the back of a spoon without running off immediately.

Slice the ginger root thinly — about 5 mm pieces — and add it now, rather than at the start. This timing preserves the ginger's bite and prevents it from dissolving entirely into the syrup. Stir through and simmer for a further 5 minutes to marry the flavours without cooking the ginger to mush.

Pour immediately into sterilised jars, filling to 1 cm from the rim. Seal whilst hot. The heat creates a vacuum as the jars cool, which locks the preserve against microbial spoilage. Store in a cool, dark cupboard. This will keep for at least one year, longer if the seal holds. Serve the preserved tomatoes and syrup together — the tart-sweet fruit|fruit works well with cold cream or spooned over buttered toast.