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1
Prepare home canning jars and lids according to manufacturer's instructions. (*See tips below).
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2
Place prepared tomatoes in large saucepot; cover and simmer 10 minutes.
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3
Combine cooked tomatoes, lemon peel, lemon juice, garlic, herbs and pectin in a large saucepot.
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4
Bring mixture to a boil, stirring constantly. Add sugar, stirring until dissolved.
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5
Returrn to a rolling boil. Boil hard one minute, stirring constantly.
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6
Remove from heat and skim foam, if necessary.
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7
Carefully ladle hot marmalade into hot jars, leaving 1/4-inch headspace.
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8
Adjust caps.
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9
Process 10 minutes in a boiling water canner.
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10
TIPS:
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11
*PREPARING JARS AND LIDS: Visually examine jars and sealing surfaces for nicks, cracks and sharp edges. Wash and rinse jars and lids. Heat jars and lids in a saucepot of simmering water (180 degrees F). Leave the jars and lids in hot water until ready to use. When preparing jelly, jars must be boiled 10 minutes to sterilize. Do not boil lids. Note: A dishwasher may also be used for heating jars. Jars should be washed and dried using a complete regular cycle. Keep jars in the closed dishwasher, removing one at a time as needed.
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*ADJUSTING CAPS: Wipe rim and threads of jar with a clean, damp cloth. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly, just until a point of resistance is met---fingertip tight.
