TOMATO ORANGE MARMALADE
Steps:
- If desired, sterilize jars , lids, and screw bands.
- Chill 2 small plates (for testing marmalade).
- Cook all ingredients, including reserved juices from tomatoes, in pot over moderate heat, stirring frequently, until sugar is dissolved, about 6 minutes. Simmer, stirring frequently as marmalade thickens (to prevent scorching) and adjusting heat as needed, until marmalade tests done, 50 minutes to 1 1/4 hours. Begin testing for doneness after 50 minutes: Drop a spoonful of marmalade on a chilled plate, then tilt; it should remain in a mound and not run (if necessary, remove pot of marmalade from heat while testing).
- If not processing, cool marmalade, uncovered, then chill in an airtight container (preferably glass).
- If processing, drain jars upside down on a clean kitchen towel 1 minute, then invert. Ladle marmalade into jars, leaving 1/4 inch of space at top. Run a thin knife between marmalade and jar to eliminate air bubbles.
- Seal, process, and store filled jars (and boil marmalade in jars 10 minutes).
- Let marmalade stand in jars at least 1 day for flavors to develop.
TOMATO MARMALADE
This is a nice way to show off your garden tomatoes and makes a nice Holiday food gift as well! A break from the traditional orange marmalade.
Provided by Steve P.
Categories Sauces
Time 1h30m
Yield 8 Eight ounce jars
Number Of Ingredients 6
Steps:
- REMOVE peel from tomatoes and cut in small pieces.
- Slice oranges and lemons very thin and quarter the slices.
- Pour off juice from the tomatoes.
- Add sugar.
- Stir until the sugar is dissolved.
- Add oranges, lemons, and spices which have been tied loosely in cheesecloth bag.
- Place mixture over high heat and boil rapidly, stirring often.
- Cook until clear and thick (about 50 minutes).
- Pour into sterilized jars to within 1/2 inch of top.
- Put on cap, screw band firmly tight.
- Process in Boiling Water Bath 10 minutes.
GREEN TOMATO MARMALADE
This marmalade is the perfect way to use up green tomatoes. Lemon, orange and ginger turn green tomatoes into a wonderful marmalade you can enjoy year round.
Provided by Charmian Chrisite
Categories Preserves
Time 2h30m
Number Of Ingredients 6
Steps:
- Using a vegetable peeler, remove the top layer of rind from the oranges and lemon, being careful not to remove any of the bitter, white pith. Sliver the rind. Set aside while you segment the oranges and lemons.
- In a small saucepan, boil the slivered rind in 1 cup water for 5 minutes. Drain and rinse.
- Core the green tomatoes, then cut them into small pieces. Make sure these pieces are the size you want in your jam.
- Place the drained citrus rind, citrus pulp, green tomatoes, sugar, and ginger in a large pot. Bring to a boil and boil uncovered until the jam sets. The timing will vary greatly depending on how green your tomatoes are and how big you cut them. Mine took 2 hours.
- Meanwhile, sterilze the preserving jars and prepare a water bath for processing. Click here for a step-by-step overview if you are new to preserving or need a refresher.
- When the mixture reaches the setting point, fill the prepared jars with hot marmalade, leaving a 1/4 inch of headspace. Wipe the rims clean. Place lids on the jars and screw on the band until finger-tip tight. Process the jars in a boiling water bath for 10 minutes.
- Once you remove the jars from the bath, allow to cool undisturbed for 24 hours. Check to ensure jars have sealed.
CITRUS TOMATO MARMALADE
Make and share this Citrus Tomato Marmalade recipe from Food.com.
Provided by Dancer
Categories Spreads
Time 1h20m
Yield 9 half pints
Number Of Ingredients 7
Steps:
- Cut tomatoes into small pieces, drain.
- Slice oranges and lemons very thin; quarter the slices.
- Tie cinnamon sticks and cloves in cheesecloth bag.
- Place tomatoes in large kettle, add sugar and salt and stir until dissolved.
- Add oranges, lemons and spice bag.
- Boil mixture rapidly, stirring constantly until thick (about 50 minutes).
- Remove from heat; skim foam.
- Pour into 1/2 pint jars and seal.
- Process 5 minutes in boiling water bath.
- Recipe can be halved.
SPANISH TOMATO JAM (MERMELADA DE TOMATES)
The surprising bright accent of sweetness in this popular modern Catalan relish makes it an ideal counterpoint to savories such as anchovies, pungent cheese, or smoked ham. Normally, the tomatoes are slowly baked or cooked on top of the stove with sugar syrup, but this quick microwave version is delicious and simple. The tomatoes will splatter as they are microwaved, so choose a deep bowl with sides at least three inches tall. Adapted from "The New Spanish Table" cookbook. Makes about 1 1/4 cups
Provided by TxGriffLover
Categories Vegetable
Time 16m
Yield 1 1/4 cups
Number Of Ingredients 6
Steps:
- Place the tomatoes in a fine sieve set over a bowl and let the juices drain for a few minutes.
- Place the tomatoes in a deep microwave-safe bowl, add the sugar, corn syrup, and lemon juice, and toss to combine. Season with salt to taste, then microwave on high for 5 minutes. Using oven mitts, remove the bowl from the microwave, stir the tomatoes, then return to the microwave. Microwave until the tomatoes are completely soft and their juices have thickened, another 6 minutes.
- Remove the tomatoes from the microwave and let them cool completely. If there seems to be too much liquid, transfer the jam to a sieve and drain again for about 1 minute. Spoon the jam into a clean jar and pour a thin layer of olive oil on top. It will keep in the refrigerator for about 1 week.
TOMATO JAM
This condiment is a blend of tomatoes and spices; make a jar and keep it in your refrigerator to add flavor to all of your sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 12
Steps:
- In a medium saucepot set over medium heat, heat olive oil, add garlic, ginger, and red onion, and saute until translucent. Add tomatoes, breaking them up with a wooden spoon. Add vinegar, honey, brown sugar, ginger, cloves, cinnamon, and star anise.
- Simmer, stirring occasionally, until tomatoes have dissolved and liquid has evaporated, 60 to 75 minutes. Discard cinnamon sticks and star anise before serving. This jam may be stored in an airtight container in the refigerator for up to 2 weeks.
THREE TOMATO JAM RECIPES
Here are three different tomato jam recipes. The cooking directions for each will be the same, the only thing changing is the ingredients you use. Pick your favorite, make all three, or use them as inspiration to create your own adaptation.1 lb Tomato = @ 1 pint Jam
Provided by Todd + Diane
Time 1h30m
Number Of Ingredients 21
Steps:
- Combine all ingredients from your jam of choice in a saucepan, then simmer over med-low heat. Stir occasionally and gently. Simmer about an hour or until the mixture thickens to a jam-like consistency (who'd have thought.)
- Put tomato jam into sterilized jars. For longer storage, can in a water bath (cover with water about 1" above jars & simmer for about 15 min.) or just store in the fridge to keep for a couple weeks.
Nutrition Facts : Calories 65 kcal, Carbohydrate 16 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 7 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
TOMATO JAM
Good tomatoes and balance are crucial. You need sugar for the kind of gooey, sticky quality we associate with jam; otherwise, all you're producing is a tomato sauce, no matter how different the flavor is from the classic. Once you add that sugar, however, you need acid, because even though tomatoes are plenty acidic, they can't counter all that sugar. I tried lemon juice, vinegar and finally lime, deciding that I liked the last best.
Provided by Mark Bittman
Categories jams, jellies and preserves, project
Time 1h30m
Yield About 1 pint
Number Of Ingredients 9
Steps:
- Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
- Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 0 grams, Carbohydrate 58 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 535 milligrams, Sugar 55 grams, TransFat 0 grams
GREEN TOMATO MARMALADE
Lemons, orange, and crushed pineapple turn green tomatoes into a glorious golden amber-colored sweet and savory spread for toast, biscuits, scones, or crackers.
Provided by My Island Bistro Kitchen
Number Of Ingredients 7
Steps:
- Wash tomatoes. Cut into sections and remove the stem end, core, seeds, and the watery/gelatinous sack around the seeds. Dice, or cut the tomato pieces into small chunks. Place in large bowl and add the sugar. Let stand for three hours to draw the juice from the tomatoes and allow the sugar to dissolve. Stir two to three times.
- Wash the lemons and orange well. Zest the lemons and oranges. Remove any seeds and cut lemons and orange into small pieces.
- Transfer tomato-sugar mixture and the liquid to a medium-sized stock pot. Add the chopped lemons and orange and the zest, along with the crushed pineapple. Add the piece of cinnamon stick. Bring to a boil over medium high temperature, stirring to prevent scorching. Immediately lower the temperature and cook, uncovered, at a slow gentle boil until mixture reads 220°F, sustained, on a candy thermometer*. Stir mixture regularly to prevent scorching. Be patient, this can take upwards of 2 hours. Remove the cinnamon stick after about an hour. When marmalade has reached its temperature, remove from heat and stir in the maraschino cherries, if using.
- While the marmalade is cooking, fill a large pot of water, about ¾ full. Place 6 half-pint jars, upright, into the water. Ensure the jars are fully submerged, are each filled with water, and that the water is at least an inch over the tops of the jars. Cover, bring to a boil, and boil for 10 minutes. Turn off heat and leave the jars in the hot water while the marmalade finishes cooking.
- Meanwhile, fill the canner about one-third to one-half full of water. Cover and bring to a boil to have it ready for the filled jars.
- When the marmalade is cooked, use a jar lifter to remove the hot jars from the water. Using a canning funnel, pour marmalade into sterilized jars, leaving about ¼" headroom in each jar. Wipe the jar rims with a clean cloth. Seal jars with heated lids and fingertip-tightened ring bands.
- Place jars in hot water bath wire basket, ensuring jars do not touch each other or fall over. Carefully lower basket into canner of hot water. Ensure the water level is at least 1" above the tops of jars, adding more boiling water as necessary. Cover with canner lid. Increase the heat to return the water to a rolling boil then decrease the heat to just keep the water at a rolling boil but not boiling over. Process half-pint jars in the hot water bath for 10 minutes, adjusting time for altitude. Start timing the processing from the point where a full rolling boil is reached after basket of jars has been added to the canner. At the end of the processing time, turn off heat and remove canner lid. Using a jar lifter, carefully remove the jars, one at a time, and transfer them to a wire rack to cool completely. Listen for the "pop" or "ping" sound as the bottles seal over the next few minutes or hours. The lids of properly sealed jars will curve downward. Let jars rest, undisturbed, on wire rack for 12 hours. Store in cool, dark place. Refrigerate marmalade once opened.
- Yield: Apx. 6 half-pint bottles
- *If you don't have a candy thermometer, place 2-3 freezer-safe saucers in freezer. To test for doneness, place a small amount of marmalade on chilled saucer and swirl saucer around. Let marmalade sit, untouched, for about a minute, then gently push your finger through the marmalade. If the marmalade holds its shape (i.e., does not immediately run back together after the finger has been removed from the marmalade), it is set and ready to bottle. If not, continue to cook mixture, repeating the "chill" test about every 3 minutes or so (always removing the pot from the heat while conducting the chill test) until the marmalade passes the "chill" test. Do not overcook as it will result in a very thick marmalade, dark in color.
TOMATO MARMALADE
This recipe for tomato marmalade is from chef Bill Taibe of Napa & Co. restaurant and is used to make his Pan-Roasted Striped Bass with Roasted Artichokes, Mushrooms, and Tomato Marmalade.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes about 3 1/2 cups
Number Of Ingredients 8
Steps:
- In a large heavy-bottomed skillet, heat 1/4 cup plus 1 tablespoon olive oil over medium heat. Add tomato paste and cook, stirring, about 1 minute. Add sugar and cook, stirring, until well combined. Add vinegar and cook, stirring, to deglaze pan.
- Add tomato halves, thyme, bay leaves, salt, and remaining 3/4 cup plus 3 tablespoons olive oil. Reduce heat to medium-low and continue cooking until olive oil is bright red in color, 5 to 6 minutes.
- Remove bay leaves and thyme and transfer marmalade to refrigerator until chilled. Marmalade can be stored in an airtight container, refrigerated, for up to 1 week.
TOMATO LEMON MARMALADE
This is a marmalade I make for our church bazaar every fall. It always sells out in no time at all.-Mrs. Helen Witt, Minneapolis, Minnesota
Provided by Taste of Home
Time 1h25m
Yield 9 half-pints.
Number Of Ingredients 6
Steps:
- Peel, quarter and chop the tomatoes; place in a colander to drain. Transfer to a Dutch oven; add apples and lemons. Cook and stir over medium heat for 15 minutes. Add sugar and ginger. Tie cloves in a cheesecloth bag; add to the pot. Bring to a boil, stirring occasionally, and cook until sugar has dissolved. Reduce heat; simmer for 40 minutes, stirring frequently., Remove spice bag. Carefully ladle hot mixture into nine hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 142 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 36g carbohydrate (34g sugars, Fiber 1g fiber), Protein 0 protein.
YELLOW TOMATO MARMALADE
Provided by Florence Fabricant
Categories side dish
Time 1h
Yield 7 eight-ounce jars
Number Of Ingredients 6
Steps:
- Combine the lemons and orange juice in a blender or food processor and process until the lemon is finely chopped. Transfer to a large, heavy saucepan, bring to a simmer and cook over medium-high heat until the lemon becomes transparent.
- Add the remaining ingredients and continue to simmer over medium heat until they have thickened, about 30 minutes. Spoon into sterilized eight-ounce jelly jars and seal with paraffin or cover with canning lids and process in a boiling water bath for 10 minutes, then allow to cool, check lids and store in a dark place.
Nutrition Facts : @context http, Calories 296, UnsaturatedFat 0 grams, Carbohydrate 75 grams, Fat 1 gram, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 33 milligrams, Sugar 65 grams
SMALL-BATCH OLD FASHIONED TOMATO MARMALADE (CANNING)
An old family recipe, but not MY family! Make the variation with ginger root for a great option to serve with chicken, pork, or fish.
Provided by zeldaz51
Categories Vegetable
Time 1h25m
Yield 6 cups
Number Of Ingredients 4
Steps:
- Place tomatoes in a very large non-reactive saucepan.
- Halve and seed oranges and lemon. Finely chop fruit in food processor or blender and add to tomatoes. Bring mixture to a full boil over high heat. Slowly add sugar, stirring until sugar is completely dissolved. Return to a boil and boil rapidly until mixture forms a gel, about 1 hour, stirring frequently. Remove from heat.
- Ladle into hot jars and process for 10 minutes in a boiling water bath.
- VARIATION, GINGERED TOMATO MARMALADE. Add 3 tablespoons finely chopped peeled gingerroot during cooking.
Nutrition Facts : Calories 574.6, Fat 0.4, SaturatedFat 0.1, Sodium 9, Carbohydrate 147.2, Fiber 3.5, Sugar 143, Protein 2
TOMATO JAM
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 1 cup of tomato jam
Number Of Ingredients 0
Steps:
- Score an X in the bottom of 3 pounds of tomatoes and cook in boiling water for about 30 seconds. Drain, transfer to a bowl of ice water, then peel and dice. Combine the tomatoes with 1 cup granulated sugar, 1/2 cup light brown sugar and 2 tablespoons cider vinegar in a large pot over medium heat. Add 1/2 teaspoon kosher salt, 1/4 teaspoon each ground coriander and cumin and the juice of 1 lemon. Cook, stirring, until thick, about 1 hour; let cool. Serve with cheese and crackers.
TOMATO PEACH MARMALADE
Got this out of a library book "The Pantry Gourmet". It is said to be great with English muffins, bagels and cream cheese or lamb.
Provided by nvermd
Categories Fruit
Time 2h15m
Yield 2 pints, 44 serving(s)
Number Of Ingredients 5
Steps:
- Slowly cook all of the ingredients for 2 to 3 hours, stirring frequently, until thick.
- Place in hot sterilized jars and seal.
- Can be kept in the refrigerator for up to 3 months.
Nutrition Facts : Calories 46.1, Fat 0.1, Sodium 2.2, Carbohydrate 12.4, Fiber 0.8, Sugar 11.1, Protein 0.5
EARLY GIRL TOMATO MARMALADE
Provided by Rachel Saunders
Categories Tomato Orange Summer Edible Gift
Yield Approximately: eleven to twelve 8-ounce jars
Number Of Ingredients 7
Steps:
- Day 1
- First, prepare the lemon and orange slices: Place the slices in a wide stainless-steel kettle and cover amply with cold water. Bring to a boil over high heat, boil for 1 minute, and then drain, discarding the liquid. Return the slices to the kettle and cover with 1 inch cold water. Bring to a boil over high heat, then decrease the heat to medium and cook, covered, at a lively simmer for 30 to 40 minutes, or until the fruit is very tender.
- While the citrus is cooking, prepare the tomatoes: Bring a medium kettle of water to a boil, then carefully drop the tomatoes into the water to loosen their skins. Leave the tomatoes immersed for 1 minute, then drain them in a large colander. When they are cool enough to handle, peel them over a large bowl, discarding the skins. Using your hands, gently tear the tomatoes into medium pieces.
- When both the citrus slices and tomatoes are ready, put them together into a nonreactive heatproof storage container with the sugar, lemon juice, and saffron, stirring well to combine. Cover tightly and refrigerate overnight.
- Day 2
- Place a saucer with five metal teaspoons in a flat place in your freezer for testing the marmalade later.
- Remove the tomato mixture from the refrigerator and transfer it to an 11- or 12-quart copper preserving pan or a wide nonreactive kettle. Add the cinnamon stick and stir well to incorporate any undissolved sugar.
- Bring the mixture to a boil over high heat. Cook at a rapid boil until the setting point is reached; this will take a minimum of 30 minutes, but may take longer depending on your individual stove and pan. Initially, the mixture will bubble gently for several minutes; then, as more moisture cooks out of it and its sugar concentration increases, it will begin to foam. Do not stir it at all during the initial bubbling; then, once it starts to foam, stir it gently every few minutes with a heatproof rubber spatula. As it gets close to being done, stir it slowly every minute or two to prevent burning, decreasing the heat a tiny bit if necessary. The marmalade is ready for testing when it turns slightly shiny and its bubbles become very small.
- To test the marmalade for doneness, remove it from the heat and carefully transfer a small representative half-spoonful to one of your frozen spoons. It should look glossy, with tiny bubbles throughout. Replace the spoon in the freezer for 3 to 4 minutes, then remove and carefully feel the underside of the spoon. It should be neither warm nor cold; if still warm, return it to the freezer for a moment. Tilt the spoon vertically to see whether the marmalade runs; if it does not run, and if its top layer has thickened to a jelly consistency, it is done. If it runs, cook it for another few minutes, stirring, and test again as needed.
- When the marmalade has finished cooking, turn off the heat but do not stir. Using a stainless-steel spoon, skim off any surface foam and discard. Remove the cinnamon stick. Pour the marmalade into sterilized jars and process according to the following instructions.
- Sterilization & Storage
- When making preserves, be sure to sterilize your jars and lids, unless you plan to eat your jam right away. Although jams and marmalades are unlikely to become contaminated with anything toxic, it is important to eliminate even the minutest risk.
- There are many ways to sterilize jars, including putting them in a canning kettle or a sterilizing dishwasher, but my preferred way is in the oven. This method is easier than the other methods and, if you use an oven thermometer, is virtually foolproof. To sterilize jars and lids in the oven, first be sure they are perfectly clean. Place the clean jars upright with an equal number of clean unused lids on a baking sheet or sheet pan in a preheated 250°F oven. They should remain in the oven for a minimum of 30 minutes to ensure they are heated through. Remove them from the oven right when you need to fill them. After you have filled them, leaving 1/4 inch of room at the top, wipe the rims with a clean, damp cloth. Put the lids on, being careful to screw them on just until they are snug, and replace the jars in the oven for 15 minutes or so to ensure they are completely sterilized. They will seal as they cool.
- Sometimes the jars can become a little bit too hot when using this method, so before filling them, test their temperature first. Pour a little jam into one, and if it bubbles or boils in the jar, wait a few moments before filling the jars.
- Upon removing your filled jars from the oven, place them 1 inch apart on a drying rack to set overnight at room temperature. Do not jiggle or disturb them during this time, as this may disrupt their ability to set correctly. As the preserves cool, you may hear a few little pops as the lids seal. Before putting your preserves away, be sure to feel the top of each lid to verify that it has sealed; it should be curving in very slightly in the middle. If any jars have not sealed, put them in the refrigerator for safekeeping.
- To store sealed preserves, label and date them and keep them in a cool, dark place until you open them. After you open a jar, keep it in the refrigerator. You may also keep higher-sugar preserves at room temperature, assuming you plan to eat them within a few weeks or so. Low-sugar preserves should always be refrigerated once opened, unless you plan to consume them right away.
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- Bring a large pot of water to a boil. Score the tomato bottoms with an X. Plunge the tomatoes into the boiling water and blanch for 20 seconds to loosen their skins. Using a slotted spoon, transfer the tomatoes to a cutting board and let cool slightly. Peel the tomatoes. Halve them crosswise and remove the seeds. Cut out the hard cores.
- In a large, heavy pot, combine the tomatoes, sugar, ginger and cinnamon stick. Set a strainer over the pot and squeeze the lemons into it; discard any seeds. Add the lemon halves to the pot and bring to a boil, stirring gently until the sugar is dissolved. Simmer over low heat, stirring occasionally, until the tomatoes are translucent and very tender, about 1 hour and 15 minutes. Discard the lemons and cinnamon stick.
- Increase the heat to high and boil until the liquid is slightly reduced, about 15 minutes longer, stirring very gently to avoid scorching. Ladle the hot preserves into jars, cover and let cool.
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- Place each chicken breast between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2-inch thickness, using a small skillet or flat side of a meat mallet. Sprinkle chicken with salt and pepper.
- Melt 1 Tbsp. butter in a large skillet over medium-high heat. Cook 2 chicken breasts in skillet 4 minutes on each side or until done. Transfer to a serving platter; cover with aluminum foil to keep warm. Repeat procedure with remaining butter and chicken.
- Reduce heat to medium-low; add 3 Tbsp. water and half of tomatoes. Cook 2 minutes, stirring to loosen browned bits from bottom of skillet. Stir in marmalade and vinegar; cook, stirring occasionally, 4 minutes or until tomatoes burst and sauce begins to thicken. Stir in remaining tomatoes, and cook 2 minutes or until thoroughly heated. Stir in basil; add salt and pepper to taste. Spoon sauce over chicken.
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- Before you begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.
- Wash and rinse jars, lids, and screw bands. Set screw bands aside until ready to use. Place jars in boiling water bath canner with a rack, fill at least 2/3 of the way full with water, and bring to a boil. Boil jars for 10 minutes to sterilize (add 1 additional minute of sterilizing time for every 1000 feet above sea level), then turn down heat and let jars stand in hot water until ready to use. Place lids in water in a small pan, bring to a low simmer, and hold there until ready to use.
- Remove skins from tomatoes. To do this, heat a pot of water to boiling, place tomatoes in boiling water–just a couple of tomatoes at time–for 30 to 60 seconds, or until the skin spits. Remove tomatoes from boiling water and immediately submerge them in a large bowl of ice water. The skins will slip right off. If the skin did not split during this blanching process (which occasionally happens), simply nick the skin with a paring knife and peel the skin off. Discard the skins.
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- Using a standard vegetable peeler, peel the skin from the oranges in strips. Juice the oranges, saving 1 cup; the remainder can be saved for another use.
- Place the juice, 1 cup sugar and the water into a medium saucepan and bring to a simmer over medium-high heat, then add the peel. Continue to heat until the mixture comes to a boil.
- Reduce the heat to medium and continue cooking until the peel appears slightly translucent and very soft, approximately 10 minutes. Remove from heat and cool to room temperature.
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- Place tomatoes in a flat-bottomed kettle. Slowly bring to a boil. Reduce heat; cover and simmer 30 minutes. Add lemon slices and sugar, stirring well. Bring to a boil; boil until mixture registers 220° on a candy thermometer or until mixture sheets from a cold metal spoon. Remove from heat, and skim off foam with a metal spoon.
- Quickly ladle marmalade into hot sterilized jars, leaving 1/4- inch headspace. Cover at once with metal lids, and screw bands tight. Process marmalade in boiling-water bath 10 minutes.
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