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Tomato Jam - Tomato Marmalade
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home-made marmelade made of tomatoes

K. Goins

Serves/Makes:about 18 six-ounce jars

  • 8 (approx) pounds of ripe plum tomatoes
  • boiling water
  • 3 oranges
  • 3 lemons
  • 8 sticks cinnamon
  • 1 tbsp (15 ml) whole cloves
  • sugar
  • Dip the tomatoes, a few at a time, into a kettle of boiling water.
  • Remove, skin, chop roughly and measure 4 quarts (3775 ml). Let stand.
  • Finely chop the skin and pulp of the oranges and lemons.
  • Place the chopped oranges and lemons in a larger kettle with the cinnamon sticks and cloves.
  • Pour off and discard most of the tomato liquid that has accumulated in the tomatoes.
  • Add tomatoes to the kettle.
  • Add one cup of sugar for each cup of tomatoes.
  • Bring to a boil, stirring until sugar has dissolved.
  • Boil, stirring to prevent sticking, until the marmalade sheets off the spoon, registers 220 degrees (100 C.) on a candy thermometer, or keeps the track left by a finger pushed through a drop chilled on a plate.
  • Remove the cinnamon sticks and most of the cloves.
  • Ladle the marmalade into hot sterilized jars.
  • Pour two thin layers of melted paraffin over.
  • Cool.
  • Cover and store in a dark, cool, dry place.

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