Spicy Tomato Marmalade
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- 4-5 lb
- fully ripe tomatoes
- 1 each
- orange and lemon
- 1/4 c
- cider vinegar
- 1 1/2 tsp
- each ground cinnamon and allspice
- 3/4 tsp
- ground cloves
- 3 c
1Peel, core and coarsely chop tomatoes (you should have 8 cups).
2Carefully remove thin outer peel from orange and lemon. Cut peel into thin slivers.
3Holding fruit over a bowl to catch juice, cut any remaining peel and the white membrane off the orange and lemon and discard.
4Coarsely chop the fruit.
5In a 5-quart dutch oven, combine the tomatoes, orange, lemon,slivered peel, vinegar,cinnamon, allspice,cloves, and sugar.
6Bring to boiling, reduce heat and simmer gently, uncovered, until reduced to 2 pints, it takes about 2 hours. Stir frequently to prevent sticking.
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.