from Grit

Tomato Marmalade Recipe

Makes about 9 half-pint jars

3 qt. ripe tomatoes (about 5 1/2 pounds)
3 oranges
2 lemons
4 sticks cinnamon
6 whole allspice
1 tbsp. whole cloves
6 c. sugar
1 tsp. salt

Peel tomatoes and cut in small pieces. Drain. Slice oranges and lemons very thin, then quarter slices. Tie cinnamon, allspice, and cloves in a cheesecloth bag. Place tomatoes in large kettle. Add sugar and salt; stir until dissolved. Add oranges, lemons, and spice bag. Bring to a boil, stirring constantly. Continue to boil rapidly, stirring constantly, until thick and clear (about 50 minutes). Remove from heat; skim off foam. Fill hot marmalade into hot, sterilized half-pint jars, leaving . inch of head space. Wipe rims of jars with a dampened, clean paper towel; adjust two-piece metal canning lids. Process 5 minutes in a boiling water bath.

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