Name: Tomato Orange Marmalade
Cook time: 40 minutes
Total time: 1 day
Yield: Makes 3 (1/2-pint) jars
Ingredients: 3 pounds ripe beefsteak tomatoes, peeled and chopped, reserving any juices; 3 cups sugar; 2 juice oranges, quartered, seeded, and sliced crosswise 1/8 inch thick; 1 lemon, quartered, seeded, and sliced crosswise 1/8 inch thick; 1/8 teaspoon salt; 3 (1/2-pint) canning jars (optional) with lids and screw bands; a wide 5- to 6-quart heavy pot (at least 9 1/2 inches in diameter)

photo by Rita Maas

This recipe has a small yield, so it's not necessary to sterilize and process the jars if you plan on keeping the marmalade in the refrigerator and eating it within a few weeks. But if you want to make larger batches, process the jars.

Active time: 40 minutes Start to finish: 1 day

Cooks' note:

• Marmalade keeps, chilled, 3 weeks.

Recipe notes

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