spicy tomato marmalade
(3 ratings)
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I first made this in 1983. The recipe was given to my now ex-husband by a retiring co-worker. Believe me when I say 2 jars of this wonderful marmalade were not nearly enough to have on hand! We made almost 60 pints of this that first summer! It did not last until spring! Awesome on homemade biscuits!!
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(3 ratings)
Ingredients For spicy tomato marmalade
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4-5 lbfully ripe tomatoes
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1 eachorange and lemon
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1/4 ccider vinegar
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1 1/2 tspeach ground cinnamon and allspice
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3/4 tspground cloves
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3 csugar
How To Make spicy tomato marmalade
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1Peel, core and coarsely chop tomatoes (you should have 8 cups).
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2Carefully remove thin outer peel from orange and lemon. Cut peel into thin slivers.
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3Holding fruit over a bowl to catch juice, cut any remaining peel and the white membrane off the orange and lemon and discard.
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4Coarsely chop the fruit.
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5In a 5-quart dutch oven, combine the tomatoes, orange, lemon,slivered peel, vinegar,cinnamon, allspice,cloves, and sugar.
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6Bring to boiling, reduce heat and simmer gently, uncovered, until reduced to 2 pints, it takes about 2 hours. Stir frequently to prevent sticking.
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7While tomato mixture is simmering, prepare 2 pint canning jars. When mixture is reduced, fill jars to 1/8 inch from top of jar. Seal.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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