Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 21. One of the earliest known cookbooks by an African American author.
The alum and salt brine draws out excess moisture and firms the tomatoes through osmosis, creating a crisp texture that withstands prolonged cooking. Green tomatoes are naturally high in pectin, which combines with the sugar syrup to create a thick, jammy preserve. The twelve-hour resting periods allow the fruit to absorb sugar gradually, preventing shrinkage and ensuring even sweetening throughout while maintaining structural integrity.
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Five lbs green tomatoes sliced, half tablespoon alum powdered, one tablespoon salt, one gallon water; let them stand in this water twelve hours; turn this off and put on fresh water, and let it stand two hours.
Take five lbs white sugar, and water enough to make the syrup; put in the syrup, let it scald twenty minutes; lift it out on a platter to stand twelve hours.
Let the syrup come to a boil, turn in the tomatoes and boil one hour, then skim out the fruit and let the syrup boil.
Put the fruit into jars—a layer of fruit sprinkled over with pieces of orange peel, grains of cloves, and pieces of cinnamon, alternately, until the jar is filled.
Pour it over the syrup hot, and seal tight.
This is inherently a make-ahead recipe requiring at least 24 hours from start to finish. The brining must occur 12 hours before the first cooking, and the fruit must rest another 12 hours before final processing. Once sealed, the preserves will keep unopened in a cool, dark place for up to 1 year.
Store sealed jars in a cool, dark pantry for up to 12 months. Once opened, refrigerate and use within 3 weeks. The preserves will continue to darken slightly over time, which is normal. If any jars fail to seal properly (lid doesn't stay depressed), refrigerate immediately and use within 2 weeks.
