GREEN TOMATO AND LEMON MARMALADE
Serve the marmalade with crackers or bread and a firm cheese, such as cheddar or manchego.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Number Of Ingredients 6
Steps:
- Place lemon slices in a medium pot, and add enough cold water to cover by 2 inches. Bring to a boil, and drain.
- Place lemons, tomatoes, sugar, lemon juice, salt, and water in a large saucepan over medium heat. Bring to a simmer, stirring until sugar dissolves, and cook until lemon slices are translucent and syrup has thickened, 30 to 35 minutes. Let cool. Cover, and refrigerate for up to 1 week.
GREEN TOMATO AND LEMON MARMALADE
Here is a surprising, and quick, way to use up the green tomatoes that you couldn't resist at the farmers' market. Tangier, more complex and looser than most marmalades, this one offers candied slivers of fruit suspended in a thick, honeyed syrup that is just jellied enough to spread, yet runny enough to be dolloped over ice cream, or perhaps some leftover mascarpone.
Provided by Melissa Clark
Categories condiments
Time 45m
Yield 1 3/4 cups
Number Of Ingredients 5
Steps:
- Bring lemon slices to a boil in a pot of water. Drain.
- Combine all ingredients in a saucepan along with 1/4 cup water, and bring to a simmer, stirring, to dissolve sugar. Cook at a bare simmer until tomatoes and lemon slices are translucent and syrup thickens, 20 to 30 minutes. Cool completely; store in refrigerator.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 0 grams, Carbohydrate 86 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 42 milligrams, Sugar 84 grams
TOMATO LEMON MARMALADE
This is a marmalade I make for our church bazaar every fall. It always sells out in no time at all.-Mrs. Helen Witt, Minneapolis, Minnesota
Provided by Taste of Home
Time 1h25m
Yield 9 half-pints.
Number Of Ingredients 6
Steps:
- Peel, quarter and chop the tomatoes; place in a colander to drain. Transfer to a Dutch oven; add apples and lemons. Cook and stir over medium heat for 15 minutes. Add sugar and ginger. Tie cloves in a cheesecloth bag; add to the pot. Bring to a boil, stirring occasionally, and cook until sugar has dissolved. Reduce heat; simmer for 40 minutes, stirring frequently., Remove spice bag. Carefully ladle hot mixture into nine hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 142 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 36g carbohydrate (34g sugars, Fiber 1g fiber), Protein 0 protein.
TOMATO JAM
Good tomatoes and balance are crucial. You need sugar for the kind of gooey, sticky quality we associate with jam; otherwise, all you're producing is a tomato sauce, no matter how different the flavor is from the classic. Once you add that sugar, however, you need acid, because even though tomatoes are plenty acidic, they can't counter all that sugar. I tried lemon juice, vinegar and finally lime, deciding that I liked the last best.
Provided by Mark Bittman
Categories jams, jellies and preserves, project
Time 1h30m
Yield About 1 pint
Number Of Ingredients 9
Steps:
- Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
- Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 0 grams, Carbohydrate 58 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 535 milligrams, Sugar 55 grams, TransFat 0 grams
TOMATO ORANGE MARMALADE
Steps:
- If desired, sterilize jars , lids, and screw bands.
- Chill 2 small plates (for testing marmalade).
- Cook all ingredients, including reserved juices from tomatoes, in pot over moderate heat, stirring frequently, until sugar is dissolved, about 6 minutes. Simmer, stirring frequently as marmalade thickens (to prevent scorching) and adjusting heat as needed, until marmalade tests done, 50 minutes to 1 1/4 hours. Begin testing for doneness after 50 minutes: Drop a spoonful of marmalade on a chilled plate, then tilt; it should remain in a mound and not run (if necessary, remove pot of marmalade from heat while testing).
- If not processing, cool marmalade, uncovered, then chill in an airtight container (preferably glass).
- If processing, drain jars upside down on a clean kitchen towel 1 minute, then invert. Ladle marmalade into jars, leaving 1/4 inch of space at top. Run a thin knife between marmalade and jar to eliminate air bubbles.
- Seal, process, and store filled jars (and boil marmalade in jars 10 minutes).
- Let marmalade stand in jars at least 1 day for flavors to develop.
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- Wash tomatoes. Cut into sections and remove the stem end, core, seeds, and the watery/gelatinous sack around the seeds. Dice, or cut the tomato pieces into small chunks. Place in large bowl and add the sugar. Let stand for three hours to draw the juice from the tomatoes and allow the sugar to dissolve. Stir two to three times.
- Wash the lemons and orange well. Zest the lemons and oranges. Remove any seeds and cut lemons and orange into small pieces.
- Transfer tomato–sugar mixture and the liquid to a medium-sized stock pot. Add the chopped lemons and orange and the zest, along with the crushed pineapple. Add the piece of cinnamon stick. Bring to a boil over medium high temperature, stirring to prevent scorching. Immediately lower the temperature and cook, uncovered, at a slow gentle boil until mixture reads 220°F, sustained, on a candy thermometer*. Stir mixture regularly to prevent scorching. Be patient, this can take upwards of 2 hours. Remove the cinnamon stick after about an hour. When marmalade has reached its temperature, remove from heat and stir in the maraschino cherries, if using.
- While the marmalade is cooking, fill a large pot of water, about ¾ full. Place 6 half-pint jars, upright, into the water. Ensure the jars are fully submerged, are each filled with water, and that the water is at least an inch over the tops of the jars. Cover, bring to a boil, and boil for 10 minutes. Turn off heat and leave the jars in the hot water while the marmalade finishes cooking.
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