Tomato Marmalade
Source of Recipe
Partyline - 8/25/82
Tomato Marmalade
3 quarts ripe tomatoes (about 5-1/2 lbs.)
3 oranges
1 lemon
4 sticks cinnamon
1 tablespoon whole cloves
6 cups sugar
1 teaspoon salt
Peel and skin tomatoes, cut into small pieces and drain. Slice oranges and lemon very thin. Quarter the slices and tie the spices together in a cheesecloth bag. Put tomatoes in large kettle, add sugar and salt; stir until dissolved. Add orange, lemon and spice bag. Boil rapidly; stirring frequently, until thick and clear - 40 to 50 minutes, depending on tomatoes.
Remove spice bag and pack into hot sterilized pint jars and seal.
Makes 4-5 pints
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