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Title: Tomato Marmalade
Categories: Canning Preserve Etc Jam
Yield: 64 Servings
| 4 l | b red ripe tomatoes | |
| 2 | oranges | |
| 1 | lemon | |
| 12 | cloves | |
| 1 | 3-inch | |
| 4 l | b sugar | |
| 1 | /3 c | candied ginger root -- |
| : | chopped | |
| 1 | /4 c | fresh lemon juice |
| : | cinnamon stick |
Peel, seed, and chop tomatoes, reserving juice. Wash lemon and oranges well, seed and chop, but do not peel. Break up cinnamon stick into 2-3 pieces and tie in a cheesecloth bag with cloves and allspice. Combine tomatoes, oranges, and lemon in a large, heavy duty kettle. Stir over medium high heat until sugar dissolves. Add cheesecloth bag of spices and bring to a boil. Turn heat to low and continue to boil until mixture thickens (about 1 hour). Remove cheesecloth bag, add lemon juice and ginger, bring to a boil again, and cook 10 minutes more. Pour into hot
sterilized jars, and seal according to manufacturer's instructions. Makes 3-4 pints.
Recipe By : Elizabeth Powell
Date: Tue, 19 Nov 1996 20:15:33 -0600
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