Red tomato marmalade.
I know this sound a bit odd, but this is one of those fantastic savory kitchen gifts to try, particularly for those people that don’t want to deal with all the sugar sugar this Christmas season (even though tomatoes are officially a fruit and there is a lot of sugar in this recipe).
Still this is a wonderful flavor and it tastes so interesting as an accompaniment to meat recipes.
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3 quarts tomatoes; 12 cups, after cutting
2 oranges
2 lemons
10 cups sugar
2 tablespoons whole cloves
6 tablespoons broken cinnamon stick
Remove peel from tomatoes and cut in small pieces. Slice oranges and lemons very thin and quarter the slices. Pour off juice from the tomatoes. Add sugar. Stir until the sugar is dissolved. Add oranges, lemons and spices which have been ties loosely in cheese cloth bag.
Place mixture over high heat and boil rapidly, stirring often.
Cook until clear and thick; about 50 minutes.
Pour into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight.
Process in boiling water bath 10 minutes. Yield: 8 eight ounce jars.
Still unsure about tomato marmalade? How about mixing up just a pint of a tangy tart marmalade instead to try? This is a very different flavor, but is still very good. In fact, since my flavor preference always goes for tart and salty, I like this, but they are both really interesting flavors and worth trying.
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1 quart ripe red tomatoes
1/2 cup cider vinegar
1 cup sugar
1 teaspoon salt
1 teaspoon pickling spices
Put tomatoes in boiling water for 2 minutes. Skin, cut into quarters, and put in a saucepan.
Add the other ingredients and bring to a slow boil. Cook slowly until thick, stirring frequently. Pour into sterilized jars or bottles and seal. Makes 1 pint.
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