Late Summer Amber Tomato Marmalade

1. 1

   Put water in a 4 cup sauce pan & bring to boil.

2. 2

   As the water heats, peel the lemons & oranges - leave some pith (remember it is the bitter part so go easy) with the peels.

3. 3

   Peel the pith from the fruits and discard the pith.

4. 4

   Finely chop the citrus fruits - removing & discarding the seeds.

5. 5

   Boil the peels for 3 minutes, then drain.

6. 6

   When cool enough to handle, slice the boiled peels into shreds.

7. 7

   Mix tomatoes, sugar, salt,minced ginger, bottled lemon juice, boiled citrus peels & chopped citrus fruits in a generous non-aluminum soup pot.

8. 8

   Bring to a rolling boil then reduce heat to yield a gentle boil.

9. 9

   Boil 1 1/2 to 2 hours - until fruits are translucent & the syrup thickens.

10. 10

    Mind for scorching - lower heat if the bottom is thickening too quickly but also stir often.

11. 11

    Test for gelling by putting a teaspoon on a plate & chilling for 10 minutes or so - if it sets, it is ready.

12. 12

    Start a hot water bath about an hour & a half into cooking.

13. 13

    Ladle the marmalade into sterile hot 1/2 pint jars.

14. 14

    Lid then & process 10 minutes in a boiling water bath.

* Per serving · 4 servings · Values may vary.