TOMATO MARMALADE

Yield: Makes about 13 (6 oz.) jars.

When tomatoes are abundant, you may wish to try this yummy spread or topping. You may use any combination of tomatoes. Small pear, grape or cherry do not need to be peeled, just cut each in half. Larger tomatoes should be peeled and chopped. This marmalade is good with poultry and lamb or as a spread on toast.

About 4 pounds tomatoes, to equal 9 cups tomatoes, packed.

1 large lemon, unpeeled cut in thin wedges, seeds removed

1 small orange, unpeeled, cut in thin wedges, seeds removed

1-3/4 oz. package powdered pectin

2, 3 inch cinnamon sticks, preferably Mexican canela

10 whole cloves

6-3/4 cups sugar

1/3 cup crystallized ginger, finely chopped, optional

  1. Dip tomatoes briefly, a few at a time, in a kettle of boiling water to loosen skins. Slip off skins, chop tomatoes roughly, and measure 9 cups. Let stand in a nonreactive kettle overnight or at least a few hours before cooking
  1. Thinly slice unpeeled lemons and oranges and cut into sixths or eighths, depending on size, removing all seeds. Add to tomatoes. Tie cinnamon and cloves in a cheesecloth bag or place in a tea ball. Add to kettle.

Bring to a boil. Add sugar and ginger if using. Cook, until fruit is soft--allow to set 2 minutes or until the fruit disperses throughout the liquid. Add pectin and bring to a boil and return to heat and cook and stir until mixture falls off spoon in a sheet test or is 9 F (4C) above boiling temperature in your area. Remove spices. Cool at least 7 minutes, stirring to disperse fruit and skim off foam. Stir well and ladle into sterilized jars and seal.

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