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Re: Spiced Tomato Marmalade


      Sharon,

      I got this one from a newsgroup back in about Jan. If it isn't what you're looing for, maybe it'll give you a good base???
      The note at the bottom is from the original poster.

      Spicy Tomato Marmalade

      4 to 5 pounds fully ripe tomatoes
      1 each orange and lemon
      1/4 cup cider vinegar
      1 1/2 teaspoons each ground cinnamon and allspice
      3/4 teaspoon ground cloves
      3 cups sugar

      Rinse, peel, core, and coarsely chop tomatoes, to make 8 cups.
      With a vegetable peeler, carefully remove thin outer peel from
      orange and lemon; cut peel into julienne strips. Holding fruit
      over a bowl to catch juice, cut and discard remaining peel and
      white membrane from orange and lemon; coarsely chop fruit.

      Place tomatoes, orange, lemon (plus any juice) and peel in a 5
      quart pot. Stir in vinegar, cinnamon, allspice, cloves, and sugar
      until well blended. Bring mixture to a boil; reduce heat and
      simmer, uncovered for about two hours or until reduced to about
      two pints. Stir occasionally to prevent sticking.

      Prepare 4 half-pint canning jars.

      I usually put the mixture into a slow cooker after the initial boil
      as I find that it is less likely to stick to the bottom of the pot.
      Still one must stir in occasionally.


      Lurker