Early Girl Tomato Marmalade
Serves: 5
Leola Gaylord
1 January 1970
Based on User reviews:
50
Spice
45
Sweetness
52
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
1590 g
Girl (early)400 g
Cane Sugar (white)Directions:
1
Day 1 First, prepare the lemon and orange slices: Place the slices in a wide stainless-steel kettle and cover amply with cold water
2
Bring to a boil over high heat, boil for 1 minute, and then drain, discarding the liquid
3
Return the slices to the kettle and cover with 1 inch cold water
4
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
5
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
6
Leave the tomatoes immersed for 1 minute, then drain them in a large colander
7
When they are cool enough to handle, peel them over a large bowl, discarding the skins
8
Using your hands, gently tear the tomatoes into medium pieces
9
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
10
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
11
Cover tightly and refrigerate overnight
12
First, prepare the lemon and orange slices: Place the slices in a wide stainless-steel kettle and cover amply with cold water
13
Bring to a boil over high heat, boil for 1 minute, and then drain, discarding the liquid
14
Return the slices to the kettle and cover with 1 inch cold water
15
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
16
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
17
Leave the tomatoes immersed for 1 minute, then drain them in a large colander
18
When they are cool enough to handle, peel them over a large bowl, discarding the skins
19
Using your hands, gently tear the tomatoes into medium pieces
20
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
21
Cover tightly and refrigerate overnight
22
Day 2 Place a saucer with five metal teaspoons in a flat place in your freezer for testing the marmalade later
23
Remove the tomato mixture from the refrigerator and transfer it to an 11- or 12-quart copper preserving pan or a wide nonreactive kettle
24
Add the cinnamon stick and stir well to incorporate any undissolved sugar
25
Bring the mixture to a boil over high heat
26
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
27
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
28
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
29
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
30
The marmalade is ready for testing when it turns slightly shiny and its bubbles become very small
31
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
32
It should look glossy, with tiny bubbles throughout
33
Replace the spoon in the freezer for 3 to 4 minutes, then remove and carefully feel the underside of the spoon
34
It should be neither warm nor cold; if still warm, return it to the freezer for a moment
35
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
36
If it runs, cook it for another few minutes, stirring, and test again as needed
37
When the marmalade has finished cooking, turn off the heat but do not stir
38
Using a stainless-steel spoon, skim off any surface foam and discard
39
Remove the cinnamon stick
40
Pour the marmalade into sterilized jars and process according to the following instructions
41
Place a saucer with five metal teaspoons in a flat place in your freezer for testing the marmalade later
42
Remove the tomato mixture from the refrigerator and transfer it to an 11- or 12-quart copper preserving pan or a wide nonreactive kettle
43
Add the cinnamon stick and stir well to incorporate any undissolved sugar
44
Bring the mixture to a boil over high heat
45
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
46
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
47
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
48
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
49
The marmalade is ready for testing when it turns slightly shiny and its bubbles become very small
50
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
51
It should look glossy, with tiny bubbles throughout
52
Replace the spoon in the freezer for 3 to 4 minutes, then remove and carefully feel the underside of the spoon
53
It should be neither warm nor cold; if still warm, return it to the freezer for a moment
54
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
55
If it runs, cook it for another few minutes, stirring, and test again as needed
56
When the marmalade has finished cooking, turn off the heat but do not stir
57
Using a stainless-steel spoon, skim off any surface foam and discard
58
Remove the cinnamon stick
59
Pour the marmalade into sterilized jars and process according to the following instructions
60
Sterilization & Storage When making preserves, be sure to sterilize your jars and lids, unless you plan to eat your jam right away
61
Although jams and marmalades are unlikely to become contaminated with anything toxic, it is important to eliminate even the minutest risk
62
This method is easier than the other methods and, if you use an oven thermometer, is virtually foolproof
63
To sterilize jars and lids in the oven, first be sure they are perfectly clean
64
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
65
They should remain in the oven for a minimum of 30 minutes to ensure they are heated through
66
Remove them from the oven right when you need to fill them
67
After you have filled them, leaving 1/4 inch of room at the top, wipe the rims with a clean, damp cloth
68
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
69
They will seal as they cool
70
Sometimes the jars can become a little bit too hot when using this method, so before filling them, test their temperature first
71
Pour a little jam into one, and if it bubbles or boils in the jar, wait a few moments before filling the jars
72
Upon removing your filled jars from the oven, place them 1 inch apart on a drying rack to set overnight at room temperature
73
Do not jiggle or disturb them during this time, as this may disrupt their ability to set correctly
74
As the preserves cool, you may hear a few little pops as the lids seal
75
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
76
If any jars have not sealed, put them in the refrigerator for safekeeping
77
To store sealed preserves, label and date them and keep them in a cool, dark place until you open them
78
After you open a jar, keep it in the refrigerator
79
You may also keep higher-sugar preserves at room temperature, assuming you plan to eat them within a few weeks or so
80
Low-sugar preserves should always be refrigerated once opened, unless you plan to consume them right away
81
When making preserves, be sure to sterilize your jars and lids, unless you plan to eat your jam right away
82
Although jams and marmalades are unlikely to become contaminated with anything toxic, it is important to eliminate even the minutest risk
83
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
84
This method is easier than the other methods and, if you use an oven thermometer, is virtually foolproof
85
To sterilize jars and lids in the oven, first be sure they are perfectly clean
86
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
87
They should remain in the oven for a minimum of 30 minutes to ensure they are heated through
88
Remove them from the oven right when you need to fill them
89
After you have filled them, leaving 1/4 inch of room at the top, wipe the rims with a clean, damp cloth
90
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
91
They will seal as they cool
92
Sometimes the jars can become a little bit too hot when using this method, so before filling them, test their temperature first
93
Pour a little jam into one, and if it bubbles or boils in the jar, wait a few moments before filling the jars
94
Upon removing your filled jars from the oven, place them 1 inch apart on a drying rack to set overnight at room temperature
95
Do not jiggle or disturb them during this time, as this may disrupt their ability to set correctly
96
As the preserves cool, you may hear a few little pops as the lids seal
97
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
98
If any jars have not sealed, put them in the refrigerator for safekeeping
99
To store sealed preserves, label and date them and keep them in a cool, dark place until you open them
100
After you open a jar, keep it in the refrigerator
101
You may also keep higher-sugar preserves at room temperature, assuming you plan to eat them within a few weeks or so
102
Low-sugar preserves should always be refrigerated once opened, unless you plan to consume them right away