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Re: Spiced Tomato Marmalade
Sharon,
I got this one from a newsgroup back in about Jan. If it isn't what you're looing for, maybe it'll give you a good base??? The note at the bottom is from the original poster.
Spicy Tomato Marmalade
4 to 5 pounds fully ripe tomatoes 1 each orange and lemon 1/4 cup cider vinegar 1 1/2 teaspoons each ground cinnamon and allspice 3/4 teaspoon ground cloves 3 cups sugar
Rinse, peel, core, and coarsely chop tomatoes, to make 8 cups. With a vegetable peeler, carefully remove thin outer peel from orange and lemon; cut peel into julienne strips. Holding fruit over a bowl to catch juice, cut and discard remaining peel and white membrane from orange and lemon; coarsely chop fruit.
Place tomatoes, orange, lemon (plus any juice) and peel in a 5 quart pot. Stir in vinegar, cinnamon, allspice, cloves, and sugar until well blended. Bring mixture to a boil; reduce heat and simmer, uncovered for about two hours or until reduced to about two pints. Stir occasionally to prevent sticking.
Prepare 4 half-pint canning jars.
I usually put the mixture into a slow cooker after the initial boil as I find that it is less likely to stick to the bottom of the pot. Still one must stir in occasionally.
Lurker
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