Recipes-Yellow Tomato Preserves, Tomato Marmalade

Yellow Tomato Preserve
3 fresh lemons
2 tablespoons powdered ginger
7 lbs. ripe tomatoes
5 lbs sugar
Slice lemons very thin. Put ginger powder into small cloth bag and tie securely.
Place all ingredients into a large pot. Bring to hard
rolling boil, stirring and mashing. Lower heat and boil slowly two
to three hours. Remove from heat and cool slightly. Ladle into hot
sterilized jars and seal. (Yield about three quarts)

Tomato Marmalade

Recipe By: Gourmet 1993
Serving Size: 1
Preparation Time: 0:00
Categories: Canning, Preserves, Etc.

Amount Measure Ingredient Preparation Method
2 pounds tomatoes (about 4) peeled, sliced reserving any juices
3 cups sugar
1 small juice orange, quartered sliced very thin
1/2 lemon, halved, seeded, sliced very thin
2 teaspoons whole cloves
1 1/2 sticks cinnamon

In a heavy kettle cook the tomatoes with the juices, the sugar, the orange, and the lemon over moderate heat,
stirring until the sugar is dissolved. Wrap the cloves and the cinnamon in a piece of cheesecloth, tie the
cheesecloth with the string to form a bundle, and add the bundle to the tomato mixture. Simmer the mixture,
stirring occasionaly, for 20 minutes more. Onto a chilled platter, spoon 1 teaspoon of the mixture, chill it, and
draw your finger through it. If the marmalade holds its shape, it is the correct consistency. If the marmalade
doesn't hold its shape, cook it until it thickens and divide the mixture between 2 sterilized 8-ounce Mason-type
jars . Sterilize according to manufacturers directions. Wipe the rims with paper towel and seal the jars tightly.