Herbed Garden Marmalade
- Ready In:
5 8-ounce jars
- 3 cups chopped chopped seeded peeled cored tomatoes (about 3 pounds)
- 2 teaspoons slivered lemon peel
- 1⁄4 cup lemon juice
- 1 garlic clove, minced
- 1 tablespoon minced fresh basil
- 1 tablespoon minced fresh oregano
- 1 (1 5/8 ounce) envelope ball 100% fruit pectin
- 4 1⁄2 cups sugar
- Prepare home canning jars and lids according to manufacturer's instructions. (*See tips below).
- Place prepared tomatoes in large saucepot; cover and simmer 10 minutes.
- Combine cooked tomatoes, lemon peel, lemon juice, garlic, herbs and pectin in a large saucepot.
- Bring mixture to a boil, stirring constantly. Add sugar, stirring until dissolved.
- Returrn to a rolling boil. Boil hard one minute, stirring constantly.
- Remove from heat and skim foam, if necessary.
- Carefully ladle hot marmalade into hot jars, leaving 1/4-inch headspace.
- Adjust caps.
- Process 10 minutes in a boiling water canner.
- Yield: about five 8-ounce jars.
- *PREPARING JARS AND LIDS: Visually examine jars and sealing surfaces for nicks, cracks and sharp edges. Wash and rinse jars and lids. Heat jars and lids in a saucepot of simmering water (180 degrees F). Leave the jars and lids in hot water until ready to use. When preparing jelly, jars must be boiled 10 minutes to sterilize. Do not boil lids. Note: A dishwasher may also be used for heating jars. Jars should be washed and dried using a complete regular cycle. Keep jars in the closed dishwasher, removing one at a time as needed.
- *ADJUSTING CAPS: Wipe rim and threads of jar with a clean, damp cloth. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly, just until a point of resistance is met---fingertip tight.
Questions & Replies
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This was an easy recipe to prepare and make.<br/>I did start following the exact directions but when it cam to the sugar, I used half and then tasted. It was very sweet at that stage, so I decided to boil a little longer and keep it at half the sugar amount.<br/>It turned out very well, and still sweet, but quite nice.<br/>I will be trying this again, but will be watching the sugar amount next time.
RECIPE SUBMITTED BY
<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!! A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much! </p>