Over run with pear or cherry tomatoes?
Make tomato marmalade.
What does one do with tomato marmalade? Spread it on toasted herb bread, or place a dab atop a slice of goat cheese on a cracker, or use as a condiment for a beef sandwich. So goood......
Tomato marmalade can be simple – tomatoes and sugar boiled together until thick. Herbs, such as rosemary, oregano or thyme can be added, and will enhance the flavor.
- For every pound of tomatoes, use a pound of sugar.
- For every pound of sugar, use ½ cup water.
- For every pound of tomatoes, use one bunch of herbs, ¼ cup or more, optional.
- Yield: 1 half-pint jar for every pint or .75 pounds of pear or cherry tomatoes.
- One pint of tomatoes equals .75 pounds.
- One pound of sugar equals 2.25 cups.
Yield: 4 half-pint jars
Kettle for cooking marmalade
Canner with jar rack and lid
4 sterilized half-pint jars with lids and bands
Magnetized lid lifter
Small kettle for preparing hot lids
4 pints or 3 pounds pear or cherry tomatoes
3 pounds or 6.75 cups sugar
1 ½ cups water
Sherry vinegar or balsamic vinegar, optional
- Wash tomatoes and remove stems.
- Remove dead leaves from herbs, wash.
- Put water, sugar and herbs (optional) into the kettle.
- Put kettle on medium heat and stir to keep sugar from sticking.
- Bring mixture to boil and boil for 1 minute.
- Add tomatoes.
- Leave lid off and do not stir.
- Allow mixture to simmer, without stirring. The liquid will become clear as the tomatoes begin to sweat out their juice.
- Cook until thick. Decreasing heat if necessary.
- When the mixture begins to carmelize – taking on a brownish color - add a splash of sherry vinegar and stir.
- Ladle hot marmalade into jars, leaving ½” head space.
- Wipe the rim with a clean damp cloth.
- Apply a hot lid and band.
- Using a jar lifter, put jars into a boiling water bath canner.
- Process in a boiling water bath: 10 minutes for half-pints.
- Using a jar lifter, remove jars from canner and place atop a towel in a draft free area.
- Listen for the ‘ping’ that indicates the jar is sealed.
- When cool, press on the center of the lid to check for a seal – lid will be concave and have no “give.”
- Remove band and reuse.
- Wipe jar and store in pantry.
If you are new to canning or need a refresher, check out these articles on Sustainable Dakota Digest:
Home Canning: How to Get Started
First learned about tomato marmalade at Culiblog. Have been a fan ever since.