Recipe Archives->Preserving->Tomato Marmalade 06

Tomato Basil Marmalade 
yield 9 8oz jars
 
3 cups peeled, cored and crushed tometoes
1 large bunch Basil including stems
rinds of one orange and one lemon cut into small pieces
6 1/2 cups sugar
1/4 cup fresh lemon juice
2 TBS worcestershire sauce
1/2 tsp ground cinnamon
1/2 tsp butter
1 3 oz pouch liquid pectin

Place measured tomatoes and basil in large pot and bring to boil,
then reduce heat and simmer for 10 minutes. Discard basil. Add rest
of ingredients except pectin and bring to a hard boil. Boil hard
for 1 minute stirring constantly. Remove from heat, stir in pectin
quickly and quickly skim off foam.

Ladel at once into hot sterilized half pint jars leaving 1/4 inch
head space. Wipe rims and adjust lids. Process in a boiling hot
water bath for 15 minutes after water returns to boil. Store in a
dark place. Jam may take several weeks to thicken.

Printable version: tomato-marmalade06.txt.