Saturday, July 10, 2010

Tomato Marmalade Recipe

Greetings from Utah.  I haven't had much time for blogging, so here is a recipe you might be interested in.
Tomato Marmalade
from the Big Book of Preserving the Harvest
Yield: four 1/2 pints

1 medium orange, peeled (reserve zest and cut into strips)
1 lemon peeled (reserve zest and cut into strips)
5 pounds tomatos peeled and cored and chopped (about 8 cups)
3 cups sugar
1/4 c. cider vinegar
1 1/2 tsps ground allspice
1 1/2 tsps ground cinnamon
1/2 tsp ground cloves

1. carefully remove and discard white membrane from the citrus and chop the fruit.

2. combine citrus and tomatoes in a heavy 8 qt non re-active (stainless steel) pan.

3.Add sugar,vinegar and spices to the sauce pan and bring to boil over high heat. Lower the heat and simmer, uncovered for and hour or more untill the mixture is reduced to 4 cups. STIR FREQUENTLY and be careful not to burn.

4. Ladle into sterile jars, leaving 1/4 inch headspace. Cap and seal.

5. Process 10 minutes in a boiling water bath canner. (adjust time for your altitude).

hints: boil a big pan of water and put small batches of the tomatoes into the boiling water until skins crack (30-60 seconds) and then immerse them in ice water and peel. It is easier to peel them this way The ice water stops the cooking process. When you are boiling the mixture, you will see a diference in the consistency when it is ready for the jars.

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