California Farm Tomato Lemon Marmelade

Name: California Farm Tomato Lemon Marmelade
Total time: 7500 s
Yield: 2 people, 3 half pint jars
Cuisine: American
Ingredients: 3 pounds ripe Roma or other heirloom tomatoes (6 tomatoes); 3 small Meyer lemons; 3 pieces cinnamon; 3 pieces cloves; 3 cups sugar or 2 cups agave syrup; 1 Tsp salt

Hobby Horseman @HobbyHorseman

California, United States

Tomato lemon marmelade, fresh and tangy . Picked at the peak of tomato sweetness, preserved safely with the acid of lemons and sugar and a five minute waterbath. We use it year round on cheeseburgers, with cheese and crackers, on french bread as luncheon, on omelettes and in scrambled eggs, on french fries and hot dogs instead of ketchup. Use a teaspoon when you need a slice of tomato.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

2 hours, plus 5 minute waterbath

2 people, 3 half pint jars

3 poundsripe Roma or other heirloom tomatoes (6 tomatoes)
3small Meyer lemons
3 piecescinnamon
3 piecescloves
3 cupssugar or 2 cups agave syrup
1 Tspsalt
Equipment: large deep kettle with lid, cheesecloth bag, 3 half pint wide mouth mason jars
Cost: fruit is farm free or probably $1 a pound at your farmers market, 50 cents per meyer lemon, sugar $1.50, other 50 cents, $1.84 per marmelade jar

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Steps

2 hours, plus 5 minute waterbath

1

Boil water, dip tomatoes in till they split, peels will come off under 8 minutes, pour water off, remove peels to compost. Scrub lemons. Put spices in cheese cloth bag.
2

Add peeled tomatoes, mash in their juices, slice lemons, peels on, horizontally and thin, remove pits, quarter the slices, put in pan with sugar and spices in cheese cloth bag, boil rapidly on high flame, stir kettle till marmelade is clear, about 30 minutes. Taste. Add more sugar if preferred, boil and stir till dissolved.
3

Heat jars in oven, fill jar with 2 mashed tomatoes and marmelade, leave 1/2” headspace, close and sterilize five minutes in waterbath. Enjoy.

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on August 26, 2024 07:03

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.