Tomato Marmalade Recipe
Ingredients
| Oranges | 3 | |
| Lemons | 2 | |
| Water | 2 Cup (16 tbs) | |
| Ripe tomatoes | 3 Quart, peeled | |
| Sugar | 6 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Cinnamon sticks | 6 | |
| Whole Cloves | 1 Tablespoon | |
| 6 whole allspice | ||
Directions
Remove the outer rind from the oranges and lemons with a vegetable peeler, then cut into thin slivers with a knife or scissors.
Place in a saucepan, then add the water and simmer, covered, for 15 minutes.
Drain and reserve the rind.
Peel the oranges and lemons, then remove the seed and cut into small pieces.
Combine the tomatoes, sugar, salt, cooked rind and cut-up oranges and lemons in a large heavy kettle and mix lightly.
Tie the cinnamon sticks, cloves and allspice in several layers of cheese cloth and add to the tomato mixture.
Bring to a boil over low heat, stirring almost constantly.
Boil over low heat, stirring almost constantly, for 1 hour or until marmalade is thick and syrupy.
Remove from heat and remove the spices.
Ladle immediately into hot jelly jars or canning jars.
Fill to within 1/8 inch of top and screw caps on evenly and tightly.
Invert for several seconds and stand jars upright to cool.
Place in a saucepan, then add the water and simmer, covered, for 15 minutes.
Drain and reserve the rind.
Peel the oranges and lemons, then remove the seed and cut into small pieces.
Combine the tomatoes, sugar, salt, cooked rind and cut-up oranges and lemons in a large heavy kettle and mix lightly.
Tie the cinnamon sticks, cloves and allspice in several layers of cheese cloth and add to the tomato mixture.
Bring to a boil over low heat, stirring almost constantly.
Boil over low heat, stirring almost constantly, for 1 hour or until marmalade is thick and syrupy.
Remove from heat and remove the spices.
Ladle immediately into hot jelly jars or canning jars.
Fill to within 1/8 inch of top and screw caps on evenly and tightly.
Invert for several seconds and stand jars upright to cool.
Chef
