Heirloom Tomato/Citrus Marmalade

July 7, 2009

Heirloom Tomato/Citrus Marmalade

A family heirloom recipe from Judy Knox, Tucson CSA member

8 lbs ripe tomatoes (or 4 quarts) – blanched, peeled and chopped
3 oranges – sliced paper thin
2 lemons – sliced paper thin
5 or 6 or more kumquats or calamondins – chopped (optional but good)

In a spice bag or wrapped in cheese cloth:
1 oz stick cinnamon
1/2 oz whole cloves

Place tomatoes in a large bowl or kettle – pour off half the juice (save for soup, juice, etc). Weigh or measure remainder of tomatoes and add equal amount of sugar. Add lemons, oranges and spices. Blend mixture and, preferrably, allow to sit overnight to blend flavors.
Bring mixture to a boil (I prefer using our large, heavy duty roasting pan which gives more surface to the heat source and boils more quickly). Boil rapidly until 210 or when a little dropped on a saucer that has been cooled in freezer holds its shape.
Pour into clean, hot canning jars, wipe rims and place sealing tops on immediately.

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