Late Summer Amber Tomato Marmalade
Ready In: 2 hrs 30 mins
Yields: 10 1/2 pints
Ingredients
- 2 cups water (for lemon & orange rind)
- 2 oranges
- 2 lemons
- 3 quarts tomatoes, peeled (skip it with the little fellers)
- 7 1⁄2 cups granulated sugar
- 2 teaspoons kosher salt
- 5 tablespoons fresh ginger, minced
- 6 tablespoons lemon juice, bottled
Directions
- Put water in a 4 cup sauce pan & bring to boil.
- As the water heats, peel the lemons & oranges - leave some pith (remember it is the bitter part so go easy) with the peels. Peel the pith from the fruits and discard the pith. Finely chop the citrus fruits - removing & discarding the seeds. Boil the peels for 3 minutes, then drain. When cool enough to handle, slice the boiled peels into shreds.
- Mix tomatoes, sugar, salt,minced ginger, bottled lemon juice, boiled citrus peels & chopped citrus fruits in a generous non-aluminum soup pot.
- Bring to a rolling boil then reduce heat to yield a gentle boil. Boil 1 1/2 to 2 hours - until fruits are translucent & the syrup thickens. Mind for scorching - lower heat if the bottom is thickening too quickly but also stir often. Test for gelling by putting a teaspoon on a plate & chilling for 10 minutes or so - if it sets, it is ready.
- Start a hot water bath about an hour & a half into cooking. Ladle the marmalade into sterile hot 1/2 pint jars. Lid then & process 10 minutes in a boiling water bath.
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