14lb. green tomatoes
9lb. sugar
one small bottle essence of lemon
1/2 lb. preserved ginger cut small.
Cut up the tomatoes rather finely. Let them stand all night covered with part of the sugar. Boil for three hours, adding the essence of lemon about half an hour before taking the jam off the fire.
Source: WOMEN'S COLUMN (1920, July 24). Queensland Times (Ipswich) (Qld. : 1909 - 1954), p. 5 (DAILY.).
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