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Black Tomato Marmalade



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PepperDude

Tishomingo, MS. zone 8
Posts: 285
Posted: Sun Jun 29, 2008 9:24 am   Post subject: Black Tomato Marmalade


5 lbs black tomatoes, peeled, seeded, and diced
1.5 cups sherry or balsamic vinegar
1 cup sugar
Grated zest and juice of 1 lemon
Grated zest and juice of 1 orange
10 peppercorns
1/2 tsp cumin seeds
3 jalapeno chilis, seeded and minced
1/4 tsp sea salt
In a large, heavy non-reactive pot, combine all ingredients. Put the peppercorns and cumin seeds into a spice bag before adding to the pot. Bring to a simmer, reduce the heat to medium-low, and cook, stirring occasionally, until thick and jamlike, about 2 hours. Toward the end of the cooking time, stir more frequently to prevent scorching. Remove the spice bag.
Bring a large canning pot to a boil with enough water to cover 250 ml jars. Boil 3 250 ml jars for 10 minutes and lids 5 minutes to sterilize. Ladle the hot marmalade into the jars using a funnel, leaving 1/2" of head space. Seal with hot lids and process jars for 10 minutes. Remove the jars, let cool, and store in a cool, dark place for up to a year.




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Palm Tree

Cape Town
Posts: 1450
Posted: Sun Jun 29, 2008 10:28 am   Post subject:


I must simply try this - great recipe.

It sounds very appetizing.

I will probably just have a problem with obtaining black tomatoes. Not readily available here - can I dare to substitute with red or yellow ones??


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PepperDude

Tishomingo, MS. zone 8
Posts: 285
Posted: Sun Jun 29, 2008 10:37 am   Post subject:


Palm Tree wrote:
I must simply try this - great recipe.

It sounds very appetizing.

I will probably just have a problem with obtaining black tomatoes. Not readily available here - can I dare to substitute with red or yellow ones??


I don't see why not! I use the black tomatoes because of their smokey flavor. If you need/grow your tomatoes let me know i can send some seeds to you no problem.


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Wrennie

Catskill Mountains NY
Posts: 645
Posted: Sun Jun 29, 2008 3:42 pm   Post subject:


What do you eat this with or on?

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PepperDude

Tishomingo, MS. zone 8
Posts: 285
Posted: Sun Jun 29, 2008 3:45 pm   Post subject:


I love it on roasted pork YUM ...its more of a meat marinade.


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lexxivexx

The Willamette Valley, Oregon
Posts: 266
Posted: Sun Jun 29, 2008 5:15 pm   Post subject:


That does sound amazing! This is the first year I've grown black tomatoes, now I'm even more excited for them to ripen!


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