Green Tomato Molasses

Layer thin slices of green tomatoes and dark brown sugar in large roaster (or any large pan with a lid). Keep layering the tomatoes with the dark brown sugar until you have used all the brown sugar. The top layer must be brown sugar. Put lid on and set aside overnight.

Next day squeeze out juice from the tomatoes. Strain juice through a nylon footie (or a jelly bag will work also). I like to use new but washed knee high stockings. When strained into heavy kettle, boil on medium heat until reduced to about half.

This will take some time. Be sure liquid does not scorch or burn. When to the syrup stage, pour into hot sterile jars and seal. Let cool. This tastes like old fashioned molasses and can be used in any recipe calling for molasses.

Very good and a great way to use up all those green tomatoes before frost.