spicy tomato marmalade
(3 RATINGS)
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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yield
Ingredients
- 4-5 pounds fully ripe tomatoes
- 1 each - orange and lemon
- 1/4 cup cider vinegar
- 1 1/2 teaspoons each ground cinnamon and allspice
- 3/4 teaspoon ground cloves
- 3 cups sugar
How To Make spicy tomato marmalade
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Step 1Peel, core and coarsely chop tomatoes (you should have 8 cups).
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Step 2Carefully remove thin outer peel from orange and lemon. Cut peel into thin slivers.
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Step 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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Step 4Coarsely chop the fruit.
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Step 5In a 5-quart dutch oven, combine the tomatoes, orange, lemon,slivered peel, vinegar,cinnamon, allspice,cloves, and sugar.
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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Jams & Jellies
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