Tomato Orange Marmalade

Here is another fun way to use tomatoes. This jam takes a long time to boil down, but it is delicious and goes great with scones. http://sarahsfreshlife.blogspot.com/search?q=scones

Tomato Orange Marmalade

3 lbs tomatoes, chopped (this is about 15 medium tomatoes)

3 cups sugar
2 oranges
1 lemon
1/8 tsp salt

1. Chill 2 small plates in the refrigerator for testing your Marmalade, and sterilize your canning equipment and jars.

2. Chop your tomatoes. Grate the peels of the fruit. (I used the zester for the lemon and a large holed cheese grater for the oranges.) Then gently cut the tops and bottoms off the lemon and oranges. Standing them up on a flat end cut the white pith off in strips from the top down. Reserve the strips and the tops. Holding the naked orange or lemon in your hand over your bowl, cut out the fruit segments by running your knife along the pith of each segment. Place the fruit segments in the bowl, and try to catch as much juice as you can into the bowl as you work. When you are done, squeeze as much juice as you can out of the left over pith and tops you previously cut.

3. Add all ingredients to a large pot over medium heat. Stir frequently until sugar is dissolved. (about 6 min)

4. Simmer on low, stirring occasionally as marmalade thickens (50 to 90 min)

5. Begin testing the marmalade after 50 min. Drop a spoonful of Marmalade on a chilled plate, then tilt; if the marmalade is done it should remain in a mound and should not run.

6. Process by filling sterilized jars and boiling 10 min. Let Marmalade stand in jars for 1 day for flavors to develop.