Best Spicy Tomato Marmalade Recipes

SPICY TOMATO MARMALADE

Steps:

• Peel, core and coarsely chop tomatoes (you should have 8 cups).
• Carefully remove thin outer peel from orange and lemon. Cut peel into thin slivers.
• Holding fruit over a bowl to catch juice, cut any remaining peel and the white membrane off the orange and lemon and discard.
• Coarsely chop the fruit.
• In a 5-quart dutch oven, combine the tomatoes, orange, lemon,slivered peel, vinegar,cinnamon, allspice,cloves, and sugar.
• Bring to boiling, reduce heat and simmer gently, uncovered, until reduced to 2 pints, it takes about 2 hours. Stir frequently to prevent sticking.
• While tomato mixture is simmering, prepare 2 pint canning jars. When mixture is reduced, fill jars to 1/8 inch from top of jar. Seal.

SPICY TOMATO MARMALADE

Steps:

• Place tomatoes in heavy-bottomed 8-10 quart non-aluminum pan. Rinse orange and lemon;with vegetable peeler, carefullyremove thin outer peel. Cut peel into slivers and add to tomatoes. Holding fruit over a bowl to catch juice, cut off and discard remaining peel and white membrane; coarsley chop fruit.
• Add chopped fruit and juice to tomatoes. Stir in vinegar, spices, and sugar until well blended. Bring to a boil over high heat, stirring often. Then reduce heat and simmer, uncovered, stirring often, untilthickened and reduced to about 4 cups ( about 2 hours); as mixture thickens, reduce heat and stir more often to prevent sticking.
• Ladle hot marmalade into hot, sterilized half pint jars, leaving 1/4-inch headspace. Wipe rims and threads clean; top with hot lids, then firmly screw on bands. Process in boiling water canner for 5 minutes. Or omit processing and laddle into freezer containers, leaving 1/2-inch headspace; apply lids. Let stand for 12-24 hours at room temprature; freeze or refrigerate.