Tomato Jam - Tomato Marmalade

1. 1

   Dip the tomatoes, a few at a time, into a kettle of boiling water.

2. 2

   Remove, skin, chop roughly and measure 4 quarts (3775 ml).

3. 3

   Let stand.

4. 4

   Finely chop the skin and pulp of the oranges and lemons.

5. 5

   Place the chopped oranges and lemons in a larger kettle with the cinnamon sticks and cloves.

6. 6

   Pour off and discard most of the tomato liquid that has accumulated in the tomatoes.

7. 7

   Add tomatoes to the kettle.

8. 8

   Add one cup of sugar for each cup of tomatoes.

9. 9

   Bring to a boil, stirring until sugar has dissolved.

10. 10

    Boil, stirring to prevent sticking, until the marmalade sheets off the spoon, registers 220 degrees (100 C.) on a candy thermometer, or keeps the track left by a finger pushed through a drop chilled on a plate.

11. 11

    Remove the cinnamon sticks and most of the cloves.

12. 12

    Ladle the marmalade into hot sterilized jars.

13. 13

    Pour two thin layers of melted paraffin over.

14. 14

    Cool.

15. 15

    Cover and store in a dark, cool, dry place.

* Per serving · 4 servings · Values may vary.

No additional tips available.