Late Summer Amber Tomato Marmalade

Total Time: 2 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 2 hrs

Ingredients

• 2 cups water (for lemon & orange rind)


• 2 oranges


• 2 lemons


• 3 quarts tomatoes, peeled (skip it with the little fellers)


• 7 1/2 cups granulated sugar


• 2 teaspoons kosher salt


• 5 tablespoons fresh ginger, minced


• 6 tablespoons lemon juice, bottled

Recipe

• 1 put water in a 4 cup sauce pan & bring to boil.


• 2 as the water heats, peel the lemons & oranges - leave some pith (remember it is the bitter part so go easy) with the peels. peel the pith from the fruits and discard the pith. finely chop the citrus fruits - removing & discarding the seeds. boil the peels for 3 minutes, then drain. when cool enough to handle, slice the boiled peels into shreds.


• 3 mix tomatoes, sugar, salt,minced ginger, bottled lemon juice, boiled citrus peels & chopped citrus fruits in a generous non-aluminum soup pot.


• 4 bring to a rolling boil then reduce heat to yield a gentle boil. boil 1 1/2 to 2 hours - until fruits are translucent & the syrup thickens. mind for scorching - lower heat if the bottom is thickening too quickly but also stir often. test for gelling by putting a teaspoon on a plate & chilling for 10 minutes or so - if it sets, it is ready.


• 5 start a hot water bath about an hour & a half into cooking. ladle the marmalade into sterile hot 1/2 pint jars. lid then & process 10 minutes in a boiling water bath.