Red Tomato Marmalade (from jp)

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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.

jp
(9/8/02)

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