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Ingredients
Directions
- Scald and peel ripe tomatoes. Cook 45 min (add in no water) stirring often to prevent burning and sticking. Strain through a sieve discarding the juice and saving the pulp.
- In a saucepan combine vinegar and spices tied in a spice bag. Boil for 20 min. Remove spice bag and add in sugar and tomato pulp to vinegar. Cook slowly for 6 to 7 hrs or possibly till thick and sticky.
- Pour into sterile jars. Process in warm water bath for 10 to 15 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3413g | |
| Calories 788 | |
| Calories from Fat 59 | 7% |
| Total Fat 7.1g | 9% |
| Saturated Fat 1.23g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 185mg | 8% |
| Potassium 7272mg | 208% |
| Total Carbs 159.56g | 43% |
| Dietary Fiber 36.9g | 123% |
| Sugars 115.83g | 77% |
| Protein 25.82g | 41% |
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