{"id":7883,"slug":"green-or-yellow-plum-tomato-preserves","title":"Green or Yellow Plum Tomato Preserves","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["four pounds of small yellow or green tomatoes","three pounds of sugar","one-half cup boiling water","the juice and the rind of two lemons"],"ingredients_norm":["yellow or green tomato","sugar","boiling water","juice and the rind of lemon"],"steps":["Wash and dry four pounds of small yellow or green tomatoes and prick each one in five or six places.","Stir three pounds of sugar in one-half cup boiling water until dissolved; add the tomatoes and cook until clear.","When half done add the juice and the rind of two lemons sliced very thin.","When the fruit is clear remove it with a skimmer; put in small jars, filling them two-thirds full.","Boil the syrup fast for a few minutes longer or until thick and syrupy, fill up the jars; cover with a cloth until the next day; then cover closely and stand away in a cool place."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w104:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"1a0070fffeca6334407162191d2967cfba7a69c0c4d790665907ce8043276e92","created_at":"2026-08-02T17:05:13Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/green-or-yellow-plum-tomato-preserves"}