Search Results For: tomato marmalade recipe
Shelf Life: 2 years. Tomato marmalades are the perfect partners for crackers, cornbread, or sourdough. They have a long history in the United States, where they …
Cook all ingre.nts, 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.
How to Make It. Bring a large pot of water to a boil. Score the tomato bottoms with an X. In a large, heavy pot, combine the tomatoes, sugar, ginger 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.
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.
Good tomatoes and balance are crucial You need sugar for the kind of … Unlock New York Times recipes and your personal recipe box with a free account.