Monday, July 18, 2011

Tomato Marmalade

Hot off the stove...just finished 12 1/2 pints and one full pint of Tomato Marmalade.  The process took most of the day but was so rewarding in many ways.  Of course, the finished product itself is delicious. But more rewarding was the flood of memories from my childhood.  As I said in my "Cooking with Momma" blog, canning with my Momma was something that I treasure.  The time spent with her and the memories I hold in my heart will be with me forever.  The recipe is easy and I adjusted things to my taste.  Here is the basic recipe:

12-14 medium yellow or red tomatoes coarsely chopped
2 seeded jalapenos - seeded and membrane removed (leave a little for the heat)
1 large onion chopped (I used Vidalia)
Juice and zest of four lemons
1/4 cup red wine vinegar
2 - 3 cups of light brown sugar
1 tablespoon of ground cinnamon
1 1/2 teaspoon of ground cloves
1 tablespoon of sea salt
1 tablespoon of course black pepper

Combine all in a large pot.  Cook over medium heat for two and a half hours.  The consistency should be thick like a jam.  I kept one jar to put in the fridge and the rest of the batch was canned for later use.  I put them in the boiling bath for 18 minutes.  

I can't wait to discover the many uses of this decedent tomato treasure.  I think it would be great with beans, on burgers or dogs or spread over cream cheese as an appetizer.  I will probably just eat it with some great crackers and hard cheese.  Happy eating!

1 comment:

  1. Sounds delicious! My tomatoes are usually committed for salsa and marinara, but you're making re-think. Do you like to use paste tomatoes or slicing tomatoes?