Blood oranges add an unusual dimension to this old-fashioned jam, but you may use any type of orange. This marmalade is particularly delicious spread on pound cake.
- Preserving or stewing pan; preserve jars
- 2 lb. ripe tomatoes
- 1 lemon
- 2 blood oranges or regular oranges
- 2 lb. sugar
- Dip tomatoes in boiling water long enough to loosen skins, about 1 minute. Drain in colander, and remove skins.
- Chop tomatoes, and place in large preserving pan. Peel lemon and oranges, and reserve rinds. Slice fruit, and remove seeds. Chop fruit, and add to tomatoes. Shred reserved rinds in food processor, or cut into thin shreds with sharp knife. Add to tomatoes.
- Preheat oven to 375F.
- Bring tomato mixture to a rolling boil over high heat, and cook 8 minutes. Meanwhile, place sugar in pan, and set pan in oven 8 minutes. Remove sugar from oven, and pour into tomatoes, stirring constantly until shredded rinds become transparent, about 15 minutes.
- Pour marmalade into hot, sanitized preserve jars, and seal with screw-on lids by turning jars upside down 5 minutes before setting upright. Let marmalade stand two weeks before using.
- Serving Size: ABOUT 4 PINTS
- Calories: 30
- Carbohydrate Content: 8 g
- Sugar Content: 7 g