Sweet Tomato Marmelade
This tomato marmalade is delicious for on your bread or with beside a dish. It's easy to prepare and perfect to use your old tomatoes instead of throwing them away.
You can keep homemade marmelades or jams in preserving jars. It is then important that the preserving jars are sterile, so that no mold is formed. Make sure you have clean hands or wear clean gloves.
You also need: Canning jars, Sauce pan and a spoon to stir.
1.5 kg of ripe tomatoes (sliced in pieces)
1 red union sliced in rings
50 grams or ginger (peeled and grated)
500 grams of sugar
100 ml or red or white vinegar
1 cinnamon stick
2 bay leaves
200 ml of water
Lemon zest to taste
Orange zest to taste
Pinch of salt
- Put the tomatoes and the rest of the ingredients in the saucepan.
- Bring to a boil over high heat.
- Lower heat to medium-low and simmer, stirring occasionally so it won't burn.
- As the jam thickens, stir more frequently, at least 1 hour.
- While the jam cooks, sterilize the jars, rings, and lids.
- Boil the preserving jars, lids, preserving rings and preserving clamps for a few minutes in plenty of boiling water. Let the pots dry upside down on a clean tea towel. The rubber rim in the lids becomes clean and soft. This makes it easier to tighten the covers later.
- When the jam is ready, fill the preserving jar with the tomato marmalade or also called jam.