Coriander tomato marmalade
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | Cherry tomatoes |
| 3 | cups | Sugar |
| 1 | Lemon | |
| 1 | tablespoon | Coriander seed -- whole |
Directions
Scald and peel tomatoes. Add sugar and let stand overnight in a covered glass dish (no metal). In the morning add lemon juice, finely sliced lemon peel, and whole coriander seeds. Stir well. Simmer as slowly as possible over lowest possible heat. Stir frequently until thickened (consistency of marmalade), up to 3 hours. Put into hot sterilized glasses; seal with melted
paraffin. Makes 3 to 4 half-pints.
Plum tomatoes may be substitute. If you use large tomatoes, slice them and add sugar (up to ½ cup more). Posted to MC-Recipe Digest V1 #157 Date: Tue, 16 Jul 1996 15:44:28 -0700 (PDT) From: PatH <phannema@...>
Recipe By : Woman's Day Cookery