Its that time of year again,what to do with the green tomatoes,what we did last year,must do again
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This is a red and green tomato marmalade,or jam if you like.Lots of others made this too,a big hit with all who ate it.
Makes 5 to 6 pints approximately.You may either can them,freeze it,or leave in refrigerator 2-3 weeks
Ingredients
* 2 oranges
* 2 lemon
* 7 pounds tomatoes, skinned and cut in small pieces
* 1 cup sugar per pound of tomatoes
* 1 TBSP ginger, grated
*1 tsp ground cinnamon
Instructions
1. Skin tomatoes,cut out stem
2.Thinly slice 2 oranges and 2 large lemons,remove seeds,cut slices into quarters
3. Place the citrus , tomatoes, sugar and ginger in a large pot. Bring to a boil and boil uncovered for 2 hours or until the jam thickens.
4. Meanwhile, prepare the preserving jars.
5. Fill jars with hot marmalade, leaving a 1/4 inch head pace. Wipe the rims clean. Seal according to manufacturer’s directions.
6. Process the jars in a boiling water bath for 10 minutes at sea level,add 1 minute for each 1000 feet higher.
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Gather up your tomatoes.I have cherries,large,and romas,both fresh and frozen,will be using the red ones here
Take tomatoes,cut out stem,slice an X through skin,then throw into boiling water 30-60 seconds.Should just note skins falling off.Into ice water and peel off skins.
Put all ingredients into pan,boil lightly so it doesnt boil over.I stirred it every 15 minutes for 2 hours.
After 2 hours I took a wand mixer to it as the citrus wasnt breaking up,and got this
90 minutes more boiling,stirring every 10 minutes I had reduced it to this,and had this consistency on a spoon turned sideways,a jam like thickness.Started my lids boiling for the dishwasher cleaned pint jars.
Waterbath canned.Im at 5,000 feet,book calls for 15 minutes of boiling,I did 30 minutes because.... why not? Not worried about over processing it.
Got 3 of these
2 of these
And a pint in refrigerator
Toast with cream cheese and marmalade.This would be super on a toasted bagel with cream cheese,or on pork,or biscuits.
