Spicy Tomato Marmalade

Spicy Tomato Marmalade Recipe

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Dabetha Busch


We like this on pork and poltry. We enjoy it so much that for two people we now can it in pints.

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Makes 4 half pints


8 c
peeled, cored, coarsley chopped tomatoes
1/4 c
cider vinegar
1 1/2 tsp
ground cinnamon
1 1/2 tsp
ground allspice
3/4 tsp
ground cloves
3 c


1Place tomatoes in heavy-bottomed 8-10 quart non-aluminum pan. Rinse orange and lemon;with vegetable peeler, carefullyremove thin outer peel. Cut peel into slivers and add to tomatoes. Holding fruit over a bowl to catch juice, cut off and discard remaining peel and white membrane; coarsley chop fruit.
2Add chopped fruit and juice to tomatoes. Stir in vinegar, spices, and sugar until well blended. Bring to a boil over high heat, stirring often. Then reduce heat and simmer, uncovered, stirring often, untilthickened and reduced to about 4 cups ( about 2 hours); as mixture thickens, reduce heat and stir more often to prevent sticking.
3Ladle hot marmalade into hot, sterilized half pint jars, leaving 1/4-inch headspace. Wipe rims and threads clean; top with hot lids, then firmly screw on bands. Process in boiling water canner for 5 minutes. Or omit processing and laddle into freezer containers, leaving 1/2-inch headspace; apply lids. Let stand for 12-24 hours at room temprature; freeze or refrigerate.

About Spicy Tomato Marmalade

Course/Dish: Marinades, Other Sauces
Main Ingredient: Fruit
Regional Style: American
Other Tag: Heirloom
Hashtags: #Chutney, #marinade