Tomato-Lemon Marmalade

We don't eat a lot of jams, jellies, preserves or marmalades around here, but the idea of making one with tomatoes struck my fancy.  I used a couple of very similar tried and true recipes and came up with this small batch, which makes eight 4 oz. jars or four 8 oz. jars.

Tomato-Lemon Marmalade

2-1/2 to 3 pounds tomatoes, peeled and cut into chunks
3 medium lemons, cut into thin slices, then slices cut into quarters
1/2-inch chunk of fresh ginger, peeled and cut into slices
1 Tablespoon pickling spices
4 cups granulated sugar

Combine tomatoes and lemon slices in a large stainless steel or enamel pan. 

Tie ginger and pickling spices in a piece of cheesecloth or use a spice bag, then add the bag to the tomato mixture.  Bring to a boil.

Add sugar gradually, stirring until completely dissolved.  Bring to a boil and boil rapidly until mixture forms a gel*, about 1 hour.

Meanwhile, prepare water bath canner for canning.  Also prepare 4- or 8-ounce jars, lids and rings for canning.  Use standard preparations per the Ball Blue Book or your county extension office.

When canner is ready and marmalade has jelled, ladle hot marmalade into hot prepared jars.  Process in water bath canner for 10 minutes.



*There are two ways to test for gel.  For the first, place two small plates in the freezer when you begin cooking the sweet spread.  As the spread nears the end of cooking time, put a spoonful of the hot spread on one of the chilled plates and remove the spread from the heat source.  Return it to the freezer for a couple of minutes.  If the mixture is sufficiently cooked, it will form a slow-moving gel that drips across the plate when the plate is tilted.  If the gel runs quickly, continue to cook the spread for an additional two minutes and repeat the test.

For the second test, dip a metal spoon into the spread and lift it up.  If the spread "sheets" off the spoon rather than dripping quickly, it is ready to ladle into jars.  If it drips quickly, continue cooking.