As a child, I would often spend my summer vacations at my grandmother’s quaint, rustic cottage. During those golden-hued afternoons, it was her garden that captured my heart, bursting with the sunshine-bright, warmth-kissed tomatoes that she would transform into an exquisite marmalade unlike any other. Imagine the pop of tomatoes as they surrender their juice, the sizzle of sugar as it merges with the tart tomato essence, the heady zing of lemon zest and the warm comfort of cinnamon wafting through the air. Picture the rich vermilion hue intensifying in the pot, the glossy sheen of marmalade clinging to the back of a spoon, the intoxicating scent filling every corner of your kitchen. This special marmalade isn’t just a sweet treat; it’s a homage to those unforgettable summers, a tradition passed down through generations. Each batch captures the essence of the season, preserving the joy of the sun-ripened tomatoes as they transform from vine to jar. And, of course, it wasn’t all sunshine and laughter. There was the year when the tomato plants failed to thrive, and we had to swap them for a neighbor’s abundance of peaches. But let’s not forget the hilarity that ensued when we found ourselves knee-deep in peach marmalade, having forgotten to adjust the recipe quantities. Historically, marmalade was a way to make the ephemeral nature of summer fruits last through the cold winter months. But with our tomato version, we give this British preserve tradition a fresh, vibrant American twist, connecting cultures and cuisines through the simple act of preserving nature’s bounty. Every taste of this marmalade will transport you back to those languid summer days. The vibrancy of the tomatoes, the sweetness of the sugar, the tang of the lemon, and the waft of cinnamon will dance on your tongue, evoking a sense of nostalgia and warmth.
Ingredients
- 5 lbs of heirloom tomatoes, ripe but firm
- 4 cups of granulated sugar
- Zest and juice of 2 large lemons
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of salt
- 1 teaspoon of grated fresh ginger
- 1 cup of apple cider vinegar
- 1 packet of pectin
Instructions
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Begin by blanching the tomatoes. Fill a large pot with water and bring to a boil. Add the tomatoes and let them sit for a minute before removing and plunging into cold water. The skin should peel off easily.
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Once peeled, finely chop the tomatoes and transfer them to a large pot. Add the sugar, stirring constantly to prevent it from sticking to the pot.
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As the tomatoes and sugar meld, add in the lemon zest and juice, cinnamon, salt, and ginger. The mixture will begin to emit a fragrant aroma – a sensory confirmation of the magic happening inside your pot.
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Pour in the apple cider vinegar, its sharp tang contrasting beautifully with the sweetness. Stir well to combine.
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As the pot’s contents bubble away, slowly sprinkle in the pectin, mixing it in thoroughly to ensure a consistent texture in your finished marmalade.
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Let the marmalade simmer on medium heat, stirring occasionally, for about an hour or until it thickens to your desired consistency.
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In the meantime, sterilize your mason jars by boiling them in a large pot for about 10 minutes.
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Once the marmalade is ready, carefully ladle it into the jars, leaving about half an inch of space at the top. Seal the jars while they’re still hot.
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To ensure a good seal and longer shelf-life, process the filled jars in a boiling water bath for about 10 minutes.
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Let the jars cool, then store them in a cool, dark place. The marmalade will continue to thicken as it cools and settles.
Nutritional Information
- Calories: 80
- Protein: 0.7g
- Fat: 0.3g
- Carbs: 20g
Final Result
