Quite normal to see that clear liquid. Its common when your using tomatoes that contain a lot of water in them. I like using a meatier tomato type, and scoop out some of the liquid and seeds before they are either canned or are put through the Villware strainer. Skins I hate, as they even show up after 'digesting them', if you know what I mean. High fiber they are, but how useful to our digesting I have no clue.. They just don't look appealing when you see them in the bottom of the spagetti. Tip- give those jars a quick shake before selling... Heres a quick way to enjoy them too. Slice some whole tomatoes and place on several layers of paper towels to soak up some liquid, while you sprikle salt on them. Make a batch of bread dough, spread out to the shape of a big pizza, spread it with olive oil and oregano and/or basil, then add the drained tomato slices close together, sprinkle with mozzarella or other favorite italian cheeses and bake. OUT OF THIS WORLD!!

I suddenly remembered a good dish using thin pork. It is a Japanese dish called Katsu. You don't need to be Japanese to like it. I'm sure it will be liked by the fussiest eater. The pork must be thin get done in the short cooking time, so pound it if necessary. Katsu is served with a dipping sauce. Here is a simple one: * 1/2 cup catsup * 1-1/2 to 2 tablespoons Worcestershire sauce * 1/2 teaspoon dry mustard mixed with a little water There are countless variations on this sauce. The proportions of ingredients and the number of ingredients varies wildly from one recipe to another, so please yourself. Some recipes call for cooking the sauce but most don't. The video linked below explains the simple cooking process, which you likely already know. Don't mind the clowning at the start. The instructions are for real. One important omission in the video is that, prior to plating, each cutlet is cut in one inch strips suitable for eating with chopsticks. The strips are then arranged on the plate in a reassembled fashion. They can be placed on a bed of hot rice, which is attractive and keeps them warm. The cook in the video suggests using prepared sauce, even simpler if it is available. BTW, he is saying "tonkatsu", a variation on "katsu". Also, it may not be clear that he is saying "panko" or Japanese breadcrumbs. This can be made with chicken too. Jim Here is a link that might be useful: How to Make Japanese Katsu Pork Cutlet

I have pictures of pork skin crackling in my other "Dork's Pork" thread. I said "The skin was made into a sheet of priceless cracklings. It was almost worth throwing away the meat just to have the skin. " In fact, recently I went to a fancy birthday party; one of the dishes was a whole roasted suckling pig. They only served the crispy skin which was considered a divine delicacy. They did not serve the meat. They just cut up the meat for whoever wanted to take it home. "----------- The skin is so thick and tough, almost impossible to cut with a knife. How does it end up crispy and fit to nibble on when it's just roasted?" The skin is not that tough, just very resilient. You do need a razor sharp knife to cut into it. Yes, RAZOR sharp. I actually use a surgical scalpel I got on eBay to do the scoring. That makes it very easy. You don't have to fry the skin. There are many recipes for roasting crispy pork rind on the WEB and on youtube. Don't throw away the best part of the pig!!! dcarch

Sounds yummy!!...I would consider adding another fruit like perhaps some dried apricots, well minced and then something hot...perhaps minced pickeled jalapenos.....and using it as a glaze on chicken or pork....don't think I would like anything so sweet on fish. You also might save some for when summer fruits come in again and using it as a dressing on a fruit salad. Or....how about making a basic white cake....a dense one and mixing some of your marmalade with some whipped cream and using it as topping on a slice? And it may eventually set!! Linda C