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-   -   Great Grandma's Yellow Tomato Marmalade (http://www.tomatoville.com/showthread.php?t=12323)

Baxter_md September 6, 2009 11:45 PM

Great Grandma's Yellow Tomato Marmalade
 
Great Grandma's Yellow Tomato Marmalade

1 1/2 quarts small yellow or orange tomatoes, cut in quarters (in half if you are using cherry tomatoes -- which we normally do )
1/2 tsp salt or less
6 cups sugar
Juice of 3 oranges and rind, cut finely
Juice of 2 lemons and grated rind
1 stick cinnamon or two


Boil all together until thickened.
Stir often as it burns easily.
Remove cinnamon stick before pouring into hot glass jars.

Process filled jars for 10-15 minutes.

mjc September 7, 2009 01:12 AM

Sounds interesting...

PNW_D September 7, 2009 12:34 PM

Very similar to one I tried a few years back with Andrey's Orange-1 - delicious
[URL="http://imageshack.us"][IMG]http://img69.imageshack.us/img69/5663/tvo1marm2042yd5.jpg[/IMG][/URL]
[FONT=Times New Roman]Old-Fashioned Tomato Marmalade from Put a Lid on It![/FONT]

[FONT=Times New Roman]5 cups coarsely chopped peeled tomatoes (about 2 1/2 lb 2 kg)[/FONT]
[FONT=Times New Roman](I used Andrey’s Orange-1 – lovely colour and very few seeds)[/FONT]
[FONT=Times New Roman]2 large oranges[/FONT]
[FONT=Times New Roman]1 lemon[/FONT]
[FONT=Times New Roman]4 cups granulated sugar[/FONT]

[FONT=Times New Roman]1. Place tomatoes in a large stainless steel or enamel saucepan.[/FONT]
[FONT=Times New Roman]2. Halve and seed oranges and lemon. Finely chop fruit in food processor or blender and add to tomatoes. Bring mixture to a full boil over high heat. Slowly add sugar, stirring until sugar is completely dissolved. Return to a boil and boil rapidly until mixture will form a gel, about 1 hour, stirring frequently. Remove from heat.[/FONT]
[FONT=Times New Roman]3. Ladle into sterilized jars and process as directed for Shorter Time Processing Procedure.[/FONT]

[FONT=Times New Roman]Makes about 6 cups (1.5 l).[/FONT]

[FONT=Times New Roman]Variation: Gingered Tomato Marmalade: Add 3 tbsp (45 ml) finely chopped peeled gingerroot during cooking. (I recall I used candied ginger) (and use organic citrus if possible)[/FONT]
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D.

season79 January 6, 2010 12:47 AM

Thanks so much for posting these. Can't wait to try them!!!

kygreg January 6, 2010 11:19 AM

Do they have tomato taste or orange taste?

amideutch January 6, 2010 01:04 PM

I'm thinking the tomato is more of a filler than anything else. With all the sugar, orange, lemon and cinnamon I don't think you will taste the tomato. Ami

Miss Sphinx February 18, 2015 08:42 PM

Tomato Marmalade Spread
 
Those recipes are very similar to several recipes I have. I love them. Here's one you can freeze for those folks that don't want to do the water bath or a big batch. It is great dolloped on top of some cream cheese!

[B]Tomato Marmalade Spread[/B]

[B]2 lbs ripe tomatoes (about 5 medium)[/B]
[B]2 medium lemons (2-4 oz size)[/B]
[B]1 medium orange (6-7 oz size)[/B]
[B]2/3 cup sugar[/B]
[B]2 Tbsp orange flavored liqueur [/B]

[B]Cut tomatoes into 1-inch chunks; you should have about 6 cups. Slice lemons and orange very thin, discarding end pieces and seeds.[/B]

[B]Place tomatoes, lemons and orange in a 4-quart saucepan over high heat. Stirring often, bring to a boil. Reduce heat and continue to stir often as the spread boils for 25 to 30 minutes, or until peels are tender and translucent. Stir in sugar, and cook rapidly, stirring often, for 15 minutes.[/B]

[B]Remove from heat, stir in liqueur (if desired). Ladle into hot, sterilized jars or several freezer containers, cool, cover tightly, label, and refrigerate or freeze.[/B]

from "Preserving in Today's Kitchen" Jeanne Lesem


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