Jams, Jellies & More by Carol W. Costenbader

Author:Carol W. Costenbader
Language: eng
Format: epub
Publisher: Storey Publishing, LLC
Published: 2003-03-25T16:00:00+00:00

Marmalade Recipes

TOMATO MARMALADE

Though we usually treat tomatoes as vegetables, they are really a fruit, and combine beautifully with the citrus in this marmalade.

1 medium orange, peeled (reserve the zest and cut into strips)

1 lemon, peeled (reserve the zest and cut into strips)

5 pounds tomatoes, peeled, cored, and chopped (about 8 cups)

3 cups sugar

¼ cup cider vinegar

1½ teaspoons ground allspice

1½ teaspoons ground cinnamon

½ teaspoon ground cloves

1. Carefully remove the white membranes from the orange and lemon and discard. Chop the citrus fruits and combine with the tomatoes, sugar, vinegar, and spices in a heavy 8-quart nonreactive saucepan.

2. Bring to a boil over high heat. Lower the heat and simmer, uncovered, for at least 1 hour, or until the mixture is reduced to about 4 cups. Stir frequently to prevent burning.

3. Ladle into clean half-pint jars (see pages 8–9), leaving ¼ inch of headspace. Cap and seal. Process in a boiling-water-bath canner for 10 minutes. Adjust for altitude (see page 10), if necessary.

YIELD: 4 HALF PINTS

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