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The Silver Spoon, Phaidon Press


• 2 1/4 pounds green tomatoes, chopped
• 1 3/4 cups sugar
• juice and grated rind of 1/2 lemon
• salt


Put the tomatoes in a bowl and add the sugar, lemon juice and rind and a pinch of salt.

Cover and let stand for a few hours.

Pour the mixture into a pan and cook over medium heat until it reaches setting point.

Ladle into warm, sterilized glass jars while still hot and let cool, then seal tightly.

Store in a cool, dry place.



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