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Tomato Marmalade
Recipe By : Elizabeth Powell
Serving Size : 64 Preparation Time :2:00
Categories : Canning, Preserves, Etc. Jams & Jellies
Amount Measure Ingredient -- Preparation Method
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4 pounds red ripe tomatoes
2 oranges
1 lemon
12 cloves
1 3-inch cinnamon stick
4 pounds sugar
1/3 cup candied ginger root -- chopped
1/4 cup fresh lemon juice
Peel, seed, and chop tomatoes, reserving juice. Wash lemon and oranges
well, seed and chop, but do not peel. Break up cinnamon stick into 2-3 pieces
and tie in a cheesecloth bag with cloves and allspice.
Combine tomatoes, oranges, and lemon in a large, heavy duty kettle. Stir
over medium high heat until sugar dissolves. Add cheesecloth bag of spices and
bring to a boil. Turn heat to low and continue to boil until mixture thickens
(about 1 hour). Remove cheesecloth bag, add lemon juice and ginger, bring to a
boil again, and cook 10 minutes more. Pour into hot sterilized jars, and seal
according to manufacturer's instructions. Makes 3-4 pints.
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NOTES : This marmalade has a wonderful texture and very spicy-sweet flavor.
Pinwheel tea sandwiches can be made by slicing a loaf of fine grained white
bread length wise into thin slices, spreading softened cream cheese on the
bread, followed with Tomato Marmalade. Roll the slice up from the short end,
wrap in wax paper, and chill at least 2 hours. To serve, cut into slices
crosswise, as a jelly roll.
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