2 lemons
1 1/2 c. water
16 green tomatoes, parboiled
1 (2″) stick cinnamon
1/2 teaspoon whole cloves
1 Tablespoon mixed pickling spices
2 c. tart apples, peeled and diced
3 c. sugar

  • Peel lemons length-wise. Cut peel into sliver-thin pieces. Cook peel in the water for 30 minutes.
  • Parboil tomatoes for 5 minutes, chop coarsely.
  • Tie spices in a small cloth bag
  • Add apples, tomatoes, sugar and the spice bag to cooked lemon peel. Bring to full boil and boil 20 minutes, stirring often.
  • Remove spice bag. Reduce heat to simmer andcook 20 minutes, stirring often.
  • Cut peeled lemons into very thin slices. Add to mixture and cook 20 minutes, stirring often.
  • Pour into hot jars; seal. Makes 7 pints.
  • © 2006 Sylvia Britton