Suzanna's Tomato Marmalade

Suzanna's Tomato Marmalade




The best tomatoes for this recipe are meaty varieties such as Roma or those that have not quite ripened all the way. A tomato that is too juicy will make the marmalade too watery.

Start by peeling, chopping and draining the tomatoes.

Slice the oranges and lemon very thin, about 1/4 inch. Quarter the slices and remove the seeds, but leave the rinds.

Tie the spices in a spice bag or cheesecloth.

Combine the tomatoes, sugar and salt in a 6 to 8 quart saucepan. Stir well. Add the orange and lemon slices and spice bag.

Bring this mixture to a boil, stirring frequently, and cook until thickened (approximately 220 degrees F). This takes around 45 minutes, but could take longer depending on the water content of the tomatoes. Because there isn't any gelantine it never really sets, so don't expect the end product to be like a jelly or jam.

Remove from heat.

Remove the spices and skim off the foam, if needed.

Immediately fill hot, sterilized half pint jars with the marmalade leaving 1/4 inch headspace.

Wipe the jar rims with a clean damp cloth.

Place hot lids on jars and secure the bands on tightly.

Process the marmalade filled jars in a boiling water canner for 5 minutes. Remove, allow to cool and enjoy!


Time to prepare: 1 hour, 20 minutes.

This recipe is vegetarian.


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