Tomato Marmalade (from jp)

Tomato Marmalade (from jp)

(Here's a version from the Gourmet Cookbook, Vol. I, 1950.)

Press ripe tomatoes through a coarse sieve or a colander and drain in a jelly bag or in muslin.

Weigh the pulp remaining in the cloth. For every 2 pounds tomato pulp add 1-1/2 cups apple juice or red currant juice and 1-1/2 cups sugar.

Add a vanilla bean and cook together until the marmalade becomes thick.

Pack, seal, and store.



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