Spicy Tomato Marmalade

Spicy Tomato Marmalade

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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
  • 1
  • 1/4 c
    cider vinegar
  • 1 1/2 tsp
    ground cinnamon
  • 1 1/2 tsp
    ground allspice
  • 3/4 tsp
    ground cloves
  • 3 c

How to Make Spicy Tomato Marmalade


  1. Place 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.
  2. Add 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.
  3. Ladle 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.

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About Spicy Tomato Marmalade

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

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