Description:

home-made marmelade made of tomatoes

Source:

K. Goins

Serves/Makes:about 18 six-ounce jars

Ingredients

• 8 (approx) pounds of ripe plum tomatoes
• boiling water
• 3 oranges
• 3 lemons
• 8 sticks cinnamon
• 1 tbsp (15 ml) whole cloves
• sugar

Preparation

• 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.

Comments