This Tomato Marmalade Recipe for canning includes oranges, lemons and cinnamon.
The spiced peaches and icebox pickles, dilly beans and tomatoes in every shape and form, the blackberry jam and hot pepper jelly—it’s summer, and a whole world of summers past, in a jar. Pack the pantry the way Grandma did, and put away the sweetest fruits and preserves, the most tender savory vegetables, the taste of the sunny day and the scent of the crisp harvest air, with more than 250 blue-ribbon canning and preserving recipes culled from The Farmer’s Wife magazine. Along with instructions for canning and preserving fruits and vegetables from your garden or the farmer’s market, The Farmer’s Wife Canning and Preserving Cookbook (Voyageur Press, 2009), like an old family friend, offers recipes for using the tomato sauce, raspberry jam, peaches, and other tasty fruits and vegetables that you’ve “put by.” The following recipe comes from the section, “Preserved Tomatoes and Tomato Products.”
You can purchase this book from the GRIT store: The Farmer’s Wife Canning and Preserving Cookbook.
Makes about 9 half-pint jars
3 qt. ripe tomatoes (about 5
4 sticks cinnamon
6 whole allspice
1 tbsp. whole cloves
6 c. sugar
1 tsp. salt
Peel tomatoes and cut in small pieces. Drain. Slice oranges and lemons very thin, then quarter slices. Tie cinnamon, allspice, and cloves in a cheesecloth bag. Place tomatoes in large kettle. Add sugar and salt; stir until dissolved. Add oranges, lemons, and spice bag. Bring to a boil, stirring constantly. Continue to boil rapidly, stirring constantly, until thick and clear (about 50 minutes). Remove from heat; skim off foam. Fill hot marmalade into hot, sterilized half-pint jars, leaving . inch of head space. Wipe rims of jars with a dampened, clean paper towel; adjust two-piece metal canning lids. Process 5 minutes in a boiling water bath.
—Adapted from the NCHFP
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