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tomato marmalade recipe ?? I've lost it :(

13 years ago

I got it here several years ago. The paper seems to be gone. I want to make it again...it had citrus slices in it...tasted almost candied. It was amazing . I am so dumb. Does anyone have it saved ? Thank you so...c

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Comments (3)

annie1992
13 years ago
trailrunner, I have this one from RobinKate, my family loves it. I'm thinking it would be very pretty made with the white tomatoes I grow every year:

Tomato Orange Marmalade
Adapted from Gourmet 2003

It is important that you use the best quality tomatoes you can for this recipe. You can use any color of tomato you want, a mix is especially striking. Don't use paste tomatoes as they do not have enough liquid in them. If need be in winter you can make a batch using 1 quart jar of home canned crushed tomatoes. However supermarket tomato look alikes will not work. A friend tried that once and when I asked how it was she replied, "Well... I ate it." Which meant no one else would.

3 pounds peeled, cored and chopped ripe heirloom tomatoes, including juices (the weight is after peeling, coring and chopping, including the weight of any juices)
3 cups sugar
2 organic juice oranges, washed
1 organic lemon, washed
1/8 tsp salt

Place peeled, chopped tomatoes and their juices in a 5 to 6 qt or larger, wide pot, (the ingredients will all fit in a smaller pot but you need to leave space so they will not bubble over, ideally it should be at least 9 1/2 inches wide to encourage rapid evaporation). Slice oranges and lemons as thinly as possible, including peel and pith. I slice mine on my mandolin using the thinest insert and then remove all the seeds and slice the rounds into 4 pieces (and the pieces that are only peel I julienne, you can also quarter the fruit and then slice it as thinly as possible with a knife.

Place the lemon and orange slices in the pan with the tomatoes, checking again for any citrus pits you missed, in the pot with the tomato. Add the sugar and salt and place over moderate heat while stirring until the sugar has completely dissolved. Turn the heat to high and continue to cook until the setting point is reached.*

Using a canning funnel ladle hot marmalade into hot jars leaving 1/4 inch headspace. Run a bubble wand or small knife around the inside of the jar to remove air bubbles. Use a damp paper towel to clean the surface of the rims, place a clean lid on top, add the rings and tighten as tightly as you can with your hands. Place the filled jars in a water bath canner and process for 10 minutes. After the 10 minutes is up remove the lid, turn off the heat and leave to rest for 5 minutes before removing the jars to cool on a towel or receiving blanket.

I don't know if this is the one you are looking for, but it's good. Thanks RobinKate, I know you're out there somewhere!

Annie
User
Original Author
13 years ago
Thanks annie !! I appreciate it. My son wants to use it at his restaurant with cornbread. You saved me. c
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annie1992
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Good luck to your son, I think it would be awesome with cornbread. And you reminded me that I need to make some...

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