2024-11-21

Tomato Marmalde

This post may contain affiliate links to companies I know and trust. If you purchase something through one of those links I will receive a few pennies to help fund my yarn, fabric and vintage cookbook habit

This post may contain affiliate links.  Clicking on one & buying through it will help support my vintage cookbook and yarn habits

Tomato Marmalade

Scald and peel 8lbs of ripe tomatoes. Slide, drain, discard half the juice. Return the other half to tomato pulp. Add 3 oranges and 2 lemons, seeded and sliced very thin, slices quartered. Add 1/2 oz stick cinnamon, 1/2 oz whole cloves. Measure the mixture and add pint for pint white sugar. Cook quickly in large open kettle, flat not deep, until a little poured in a saucer crinkles around the edge. Can as usual*. Do not double this recipe.
(Mrs. Alys Warren, Amherst, N.H.

*editor’s note: no indication of how to process was given in the original recipe. I would guess process as you would other tomato based foods. The other option (and safer) would be to freeze the Marmalade instead

This post may contain affiliate links.  Clicking on one & buying through it will help support my vintage cookbook and yarn habits

Find this content useful? Share it with your friends!
Skip to content