Red Tomato Marmalade (from jp)

Red Tomato Marmalade (from jp)

(Recipe from Preserving by Oded Schwartz.)

Tomatoes make an extraordinarily tasty marmalade, with an elusive flavor that will intrigue and surprise you. Yields about 3 pints, shelf life is 2 yrs, heat processed.

2 lemons
2 lb. firm, ripe tomatoes, peeled, seeded, and coarsely chopped
4 cups granulated sugar
1-1/2 tbsp coriander seed, coarsely crushed (optional)

Thinly peel the lemons and slice the rind into fine julienne strips. Squeeze out the juice.

Place the tomatoes in a noncorrosive saucepan with the sugar and lemon rind and juice. Bring slowly to a boil, then simmer for 5 minutes.

Skim and add the coriander seed, if using. Return the mixture to a boil and boil, stirring frequently, for 30 minutes, until the jelling point is reached.

Ladle into the jars, then seal.



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