Tomato marmalade

64 servings

Ingredients

Quantity Ingredient
4 pounds Red ripe tomatoes
2 Oranges
1 Lemon
12 Cloves
1 3-inch cinnamon stick
4 pounds Sugar
⅓ cup Candied ginger root -- chopped
¼ cup Fresh lemon juice

Directions

Peel, seed, and chop tomatoes, reserving juice. Wash lemon and oranges well, seed and chop, but do not peel. Break up cinnamon stick into 2-3 pieces and tie in a cheesecloth bag with cloves and allspice. Combine tomatoes, oranges, and lemon in a large, heavy duty kettle. Stir over medium high heat until sugar dissolves. Add cheesecloth bag of spices and bring to a boil. Turn heat to low and continue to boil until mixture thickens (about 1 hour). Remove cheesecloth bag, add lemon juice and ginger, bring to a boil again, and cook 10 minutes more.

Pour into hot

sterilized jars, and seal according to manufacturer's instructions.

Makes 3-4 pints.

NOTES : This marmalade has a wonderful texture and very spicy-sweet flavor. Pinwheel tea sandwiches can be made by slicing a loaf of fine grained white bread length wise into thin slices, spreading softened cream cheese on the bread, followed with Tomato Marmalade. Roll the slice up from the short end, wrap in wax paper, and chill at least 2 hours. To serve, cut into slices crosswise, as a jelly roll.

Recipe By : Elizabeth Powell From: Marjorie Scofield Date: 06-06-95 (159) Fido: Cooking

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