Tomato Marmalade (Mermelada de Tomate)

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Tomato Marmalade (Mermelada de Tomate)

The original source for this recipe is Tia Victoria's Spanish Kitchen, by Victoria Serra, 1963. Makes about 2 pints.

1-1/2 lb. large ripe tomatoes, peeled, halved, and seeded
2-1/2 cups sugar
1 cup water
6 tbsp strained fresh lemon juice

Boil the sugar and water together for about 5 minutes to make a thick syrup. Stir in the tomatoes and the lemon juice. Stirring frequently, cook over medium heat for about 45 minutes, or until the tomatoes are translucent and the syrup thick.

Put in jars and cover. Process in a boiling water bath.

jp
(9/8/02)

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