Print Friendly Recipe
- 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
- 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.
- Cover and store in a dark, cool, dry place.
|Email This To A Friend
Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.