- 3 1/2 cups peeled and quartered tomatoes
- 1/2 cup stemed and quartered strawberries
- 3 cups sugar
- 1/2 lemon, sliced thinly and seeded + the juice of the other half of the lemon
- 1 dash cinnamon
- 1 dash nutmeg
- 2 tablespoons butter
Put peeled and cut tomatoes, strawberries, sugar, sliced lemon, cinnamon and nutmeg in large, heavy pot and bring to slow boil over medium-high heat, stirring occasionally. When foam rises to surface, add butter and continue stirring and simmering until preserves thicken, about 45 minutes to an hour and a half (mine took about 90 minutes because the tomatoes were very juicy). Add the juice from the lemon and stir. To test, stick a fork into preserves. When preserves cling to tines of fork, it should be thick enough to can.