Tomato Marmalade Recipes

Steps:

• In a large heavy-bottomed skillet, heat 1/4 cup plus 1 tablespoon olive oil over medium heat. Add tomato paste and cook, stirring, about 1 minute. Add sugar and cook, stirring, until well combined. Add vinegar and cook, stirring, to deglaze pan.
• Add tomato halves, thyme, bay leaves, salt, and remaining 3/4 cup plus 3 tablespoons olive oil. Reduce heat to medium-low and continue cooking until olive oil is bright red in color, 5 to 6 minutes.
• Remove bay leaves and thyme and transfer marmalade to refrigerator until chilled. Marmalade can be stored in an airtight container, refrigerated, for up to 1 week.

Steps:

• REMOVE peel from tomatoes and cut in small pieces.
• Slice oranges and lemons very thin and quarter the slices.
• Pour off juice from the tomatoes.
• Add sugar.
• Stir until the sugar is dissolved.
• Add oranges, lemons, and spices which have been tied loosely in cheesecloth bag.
• Place mixture over high heat and boil rapidly, stirring often.
• Cook until clear and thick (about 50 minutes).
• Pour into sterilized jars to within 1/2 inch of top.
• Put on cap, screw band firmly tight.
• Process in Boiling Water Bath 10 minutes.

Steps:

• Score an X in the bottom of 3 pounds of tomatoes and cook in boiling water for about 30 seconds. Drain, transfer to a bowl of ice water, then peel and dice. Combine the tomatoes with 1 cup granulated sugar, 1/2 cup light brown sugar and 2 tablespoons cider vinegar in a large pot over medium heat. Add 1/2 teaspoon kosher salt, 1/4 teaspoon each ground coriander and cumin and the juice of 1 lemon. Cook, stirring, until thick, about 1 hour; let cool. Serve with cheese and crackers.

Steps:

• Cut tomatoes into small pieces, drain.
• Slice oranges and lemons very thin; quarter the slices.
• Tie cinnamon sticks and cloves in cheesecloth bag.
• Place tomatoes in large kettle, add sugar and salt and stir until dissolved.
• Add oranges, lemons and spice bag.
• Boil mixture rapidly, stirring constantly until thick (about 50 minutes).
• Remove from heat; skim foam.
• Pour into 1/2 pint jars and seal.
• Process 5 minutes in boiling water bath.
• Recipe can be halved.

Steps:

• Day 1
• First, prepare the lemon and orange slices: Place the slices in a wide stainless-steel kettle and cover amply with cold water. Bring to a boil over high heat, boil for 1 minute, and then drain, discarding the liquid. Return the slices to the kettle and cover with 1 inch cold water. Bring to a boil over high heat, then decrease the heat to medium and cook, covered, at a lively simmer for 30 to 40 minutes, or until the fruit is very tender.
• While the citrus is cooking, prepare the tomatoes: Bring a medium kettle of water to a boil, then carefully drop the tomatoes into the water to loosen their skins. Leave the tomatoes immersed for 1 minute, then drain them in a large colander. When they are cool enough to handle, peel them over a large bowl, discarding the skins. Using your hands, gently tear the tomatoes into medium pieces.
• When both the citrus slices and tomatoes are ready, put them together into a nonreactive heatproof storage container with the sugar, lemon juice, and saffron, stirring well to combine. Cover tightly and refrigerate overnight.
• Day 2
• Place a saucer with five metal teaspoons in a flat place in your freezer for testing the marmalade later.
• Remove the tomato mixture from the refrigerator and transfer it to an 11- or 12-quart copper preserving pan or a wide nonreactive kettle. Add the cinnamon stick and stir well to incorporate any undissolved sugar.
• Bring the mixture to a boil over high heat. Cook at a rapid boil until the setting point is reached; this will take a minimum of 30 minutes, but may take longer depending on your individual stove and pan. Initially, the mixture will bubble gently for several minutes; then, as more moisture cooks out of it and its sugar concentration increases, it will begin to foam. Do not stir it at all during the initial bubbling; then, once it starts to foam, stir it gently every few minutes with a heatproof rubber spatula. As it gets close to being done, stir it slowly every minute or two to prevent burning, decreasing the heat a tiny bit if necessary. The marmalade is ready for testing when it turns slightly shiny and its bubbles become very small.
• To test the marmalade for doneness, remove it from the heat and carefully transfer a small representative half-spoonful to one of your frozen spoons. It should look glossy, with tiny bubbles throughout. Replace the spoon in the freezer for 3 to 4 minutes, then remove and carefully feel the underside of the spoon. It should be neither warm nor cold; if still warm, return it to the freezer for a moment. Tilt the spoon vertically to see whether the marmalade runs; if it does not run, and if its top layer has thickened to a jelly consistency, it is done. If it runs, cook it for another few minutes, stirring, and test again as needed.
• When the marmalade has finished cooking, turn off the heat but do not stir. Using a stainless-steel spoon, skim off any surface foam and discard. Remove the cinnamon stick. Pour the marmalade into sterilized jars and process according to the following instructions.
• Sterilization & Storage
• When making preserves, be sure to sterilize your jars and lids, unless you plan to eat your jam right away. Although jams and marmalades are unlikely to become contaminated with anything toxic, it is important to eliminate even the minutest risk.
• There are many ways to sterilize jars, including putting them in a canning kettle or a sterilizing dishwasher, but my preferred way is in the oven. This method is easier than the other methods and, if you use an oven thermometer, is virtually foolproof. To sterilize jars and lids in the oven, first be sure they are perfectly clean. Place the clean jars upright with an equal number of clean unused lids on a baking sheet or sheet pan in a preheated 250°F oven. They should remain in the oven for a minimum of 30 minutes to ensure they are heated through. Remove them from the oven right when you need to fill them. After you have filled them, leaving 1/4 inch of room at the top, wipe the rims with a clean, damp cloth. Put the lids on, being careful to screw them on just until they are snug, and replace the jars in the oven for 15 minutes or so to ensure they are completely sterilized. They will seal as they cool.
• Sometimes the jars can become a little bit too hot when using this method, so before filling them, test their temperature first. Pour a little jam into one, and if it bubbles or boils in the jar, wait a few moments before filling the jars.
• Upon removing your filled jars from the oven, place them 1 inch apart on a drying rack to set overnight at room temperature. Do not jiggle or disturb them during this time, as this may disrupt their ability to set correctly. As the preserves cool, you may hear a few little pops as the lids seal. Before putting your preserves away, be sure to feel the top of each lid to verify that it has sealed; it should be curving in very slightly in the middle. If any jars have not sealed, put them in the refrigerator for safekeeping.
• To store sealed preserves, label and date them and keep them in a cool, dark place until you open them. After you open a jar, keep it in the refrigerator. You may also keep higher-sugar preserves at room temperature, assuming you plan to eat them within a few weeks or so. Low-sugar preserves should always be refrigerated once opened, unless you plan to consume them right away.

Steps:

• Combine the lemons and orange juice in a blender or food processor and process until the lemon is finely chopped. Transfer to a large, heavy saucepan, bring to a simmer and cook over medium-high heat until the lemon becomes transparent.
• Add the remaining ingredients and continue to simmer over medium heat until they have thickened, about 30 minutes. Spoon into sterilized eight-ounce jelly jars and seal with paraffin or cover with canning lids and process in a boiling water bath for 10 minutes, then allow to cool, check lids and store in a dark place.

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.

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.

Steps:

• In a medium saucepot set over medium heat, heat olive oil, add garlic, ginger, and red onion, and saute until translucent. Add tomatoes, breaking them up with a wooden spoon. Add vinegar, honey, brown sugar, ginger, cloves, cinnamon, and star anise.
• Simmer, stirring occasionally, until tomatoes have dissolved and liquid has evaporated, 60 to 75 minutes. Discard cinnamon sticks and star anise before serving. This jam may be stored in an airtight container in the refigerator for up to 2 weeks.

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.