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Tomato Marmalade
This is a wonderful use for the last of fall's tomatoes and the first of winter's citrus. You can use either red or yellow tomatoes. Try this marmalade with pot roast.
Ingredients:
Instructions:
1. If the orange and lemon were store-bought and not labeled organic, put them in a colander in the sink and pour boiling water over them to remove any wax. Scrub them well.
2. Halve the fruit, squeeze out and reserve the juice, and place the seeds and membranes on a square of cheesecloth. Cut the lemon rind halves in half again, and quarter the orange rind halves. Put the rinds into a small saucepan with the water. Simmer the rinds, covered, for about 30 minutes, until they are tender.
3. Remove the rinds with a slotted spoon and set them aside to cool. Reserve the cooking liquid.
4. Dip the tomatoes into boiling water for 30 to 60 seconds, until their skins begin to crack. Let them cool briefly, slip off their skins, and squeeze the skins dry before discarding them. Using a strainer, drain off the tomato juice into a preserving pan. Add the cooking liquid from the citrus rinds and the juice from the orange and lemon. Add the cinnamon, cloves, and ginger to the cheesecloth square, tie the square into a bundle, and add it to the preserving pan. Bring the mixture to a boil, and boil it until it is reduced by half, about 30 minutes.
5. Scrape the excess pith from the citrus rinds and cut the rinds into thin crosswise strips. Chop the tomatoes coarsely. Turn off the heat under the preserving pan and add the tomatoes and citrus rinds. Stir in the sugar. Boil the mixture gently until it looks glossy and a drop of the marmalade mounds in a chilled dish, about 40 minutes. Squeeze the cheesecloth bundle and remove it.
6. Ladle the marmalade into pint or half-pint mason jars, leaving 1/4 inch headspace. Add lids and rings, and process the jars for 10 minutes in a boiling-water bath.
