Tomato Marmalade Recipe
Description: Tomato marmalade can be used on bread and a variety
of meets. Try cooking on meats on the grill and spreading a little tomato
marmalade on top as you grill.
Yields: 2 pints
12 cups ripe red tomatoes, (about 3 quarts)
10 cups sugar
2 tablespoons whole cloves
6 tablespoons broken cinnamon stick
Note: Many recipes call for ripe yellow tomatoes. You can use them
in this recipe, if you prefer.
Scald, peel and core tomatoes. Cut into small pieces.
Put tomatoes through a sieve to remove seeds.
Put into a large pot.
Peal and slice oranges and lemons very thin and quarter the slices.Add to
Add sugar, stirring until dissolved.
Tie oranges, lemons and spices into a cheese cloth bag. Add to the pot.
Simmer mixture, stirring often.
Cook until clear and very thick; about 50 - 60 minutes.
Pour into sterilized jars, seal and can jars.
See how to can
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