Tomato Marmalade (yes, really)

This will make one of the most delicious marmalades you will ever taste – very rich and decadent and it doesn’t taste of tomatoes. Add a bit more lemon if you want it really tart.

  • 1 kilo of firm ripe tomatoes
  • 1 kilo of sugar
  • finely shredded rind and juice of two lemons
  • 1.5 table spoon of coriander seed, optional

Place tomatoes in the preserving pan with the sugar and lemon rind and juice. Bring slowly to the boil then simmer for 5 minutes. Skim and ad the coriander seeds, if using.

Return the mixture to the boil and boil stirring frequently, for 60 minutes, until the setting point is reached. Remove the pan from the heat and leave the fruit to settle for a few minutes,

Ladle marmalade into hot sterlized jars, and label.

This recipe comes from Oded Schwartz, Preserving