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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
- 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.
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