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Ingredients
- 3 lb Cherry tomatoes Boiling water
- 2 tsp Slaked lime *
- 2 quart Water
- 5 c. Sugar
- 2 c. Water
- 1 x Cinnamon stick
- 10 whl cloves
- 8 x Allspice seeds
- 1 x Lemon's rind, grated
- 1 c. Blanched almonds
Directions
- Note: Slaked lime (calcium hydroxide) is available from the pharmacy.
- Wash the hard, ripe cherry tomatoes and blanch in boiling water to cover.
- Drain and slip off the skins, and place in a large bowl. Meanwhile combine the lime with 2 qts water and shake thoroughly, allowing residue to settle to bottom of jar. Pour the lime water over tomatoes and soak 10 min. Lift tomatoes out of water with slotted spoon and save the lime water. Using tip of sharp knife incise bottom of each tomato with a small cross. Slightly squeeze and simultaneously shake each tomato to throw away seeds and put back into the lime water to soak another 30 min till hard. Drain, thoroughly inverted, on linen towels. To make the syrup, combine the sugar and 2 c. water in jelly pan, stir and bring to boil.
- Skim, add in the spices and boil for 10 min. Remove from heat. Cold tomatoes overnight in syrup and continue cooking to soft ball stage. Remove from heat, add in tomatoes. Cold. Slip an almond inside each tomato. Store cherry tomatoes in sealed containers.
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