Cranberry Marmalade (from Joan)

Cranberry Marmalade (from Joan)

1 grapefruit
1 orange
2-1/2 cups water
3 cups cranberries
5 cups sugar

Cut up and thinly slice grapefruit and orange. Place in pan with water and simmer 20 minutes.

Increase heat to medium and add cranberries and sugar; cook until thick (about 30 minutes).

I think I used to do the jelly test (drop solidifying off the end of the spoon or something?) but I don't remember. This stuff is really good - tastes kind of like English Seville orange marmalade.

Joan
(10/03/04)
(Editor's note: Though it does not state this is a canning recipe, it is listed here because one can if they wish. It is also listed in "Sauces".) Cranberry Marmalade

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Tomato Marmalade (Mermelada de Tomate)

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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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.

jp
(9/8/02)

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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.

jp
(9/8/02)

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J. Gayle's Tomato Marmalade

J. Gayle's Tomato Marmalade

4 quarts ripe tomatoes, peeled
Sugar
2 lemons
3 oranges
1/2 oz stick cinnamon
1/4 oz whole cloves

Cut tomatoes into small pieces. Drain off half the juice. Weigh tomatoes; add equal amount of sugar.

Slice lemons and oranges very thin and cut slices into quarters; discard seeds. Tie spices loosely in cheesecloth bag. Combine tomato-sugar mixture, lemons, oranges and spices in a large saucepan. Cook rapidly, stirring frequently, until mixture reaches the jellying point. Remove spices.

Ladle into sterilized hot jars to within 1/8" of jar top. Wipe jar rim; adjust lids. Process in boiling water bath 5 minutes. Remove from canner and complete seals unless closures are self-sealing type.

Note: For best results use a large shallow kettle and never cook more than the above amount at one time.

Jola Gayle
In Oar Ridge, Tennessee
(9/4/02)

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Cranberry Marmalade

Cranberry Marmalade

1 grapefruit
1 orange
2-1/2 cups water
3 cups cranberries
5 cups sugar

Cut up and thinly slice grapefruit and orange. Place in pan with water and simmer 20 minutes.

Increase heat to medium and add cranberries and sugar; cook until thick (about 30 minutes).

I think I used to do the jelly test (drop solidifying off the end of the spoon or something?) but I don't remember. This stuff is really good - tastes kind of like English Seville orange marmalade.

Joan
(11/19/01)

(Editor's note: Though it does not state this is a canning recipe, it is listed here because one can if they wish. It is also listed in "Sauces".)

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