Ripe tomato Marmalade
Ingredients
- 3 quart (about 18 to 20 medium-sized) sliced peeled tomatoes
- 2 lemons
- 2 cup water
- 4 sticks cinnamon, (about 2- to 3-inch pieces)
- 6 cup sugar
- 1 teaspoon salt
- 2 teaspoon whole cloves
- 2 oranges
Directions
- Combine tomatoes, sugar, and salt.
- Peel oranges and lemons.
- Slice peel very thin, boil in the water 5 minutes, and drain.
- Slice orange and lemon pulp and remove seeds.
- Add with rind to tomato mixture.
- Put spices loosely in a thin, white cloth; lie top tightly; and add to tomato mixture.
- Heat slowly to boiling; then cook rapidly, stirring constantly, for 45 to 60 minutes or until thickened.
- Remove spice bag.
- Pour marmalade into hot, sterile jars.
- Sterilize jars by placing clean jar, lids, and caps in warm water, and boil 15 - 20 minutes.
- Seal.
- Store in a cool, dry, dark place.
Other Information
Author: United States Department of Agriculture
Source: Tomatoes On Your Table (1944-01-01)
Category: Side
Ingredients: tomato, lemon, water, cinnamon, sugar, salt, clove, orange
Equipment: measuring cups, measuring spoons, peeler, knife, stove, pot, jar
See Also
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Sauerbraten
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Equipment: measuring cups, measuring spoons, stove, tube pan, oven
Catsup
Author: United States Department of Agriculture
Source: Tomatoes On Your Table (1944-01-01)
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Equipment: measuring cups, measuring spoons, pot, sieve, stove, jar
New:
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Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
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Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
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Equipment: measuring cups, knife, rolling pin, stove