Tomato Peach Marmalade Recipes

TOMATO PEACH MARMALADE

Tomato Peach Marmalade image

Got this out of a library book "The Pantry Gourmet". It is said to be great with English muffins, bagels and cream cheese or lamb.

Provided by nvermd

Categories Fruit

Time 2h15m

Yield 2 pints, 44 serving(s)

Number Of Ingredients 5

Ingredients

3 lbs tomatoes, peeled, seeded and chopped
2 limes, seeded and very thinly sliced
2 lemons, seeded and very thinly sliced
4 peaches, peeled and chopped
1 1/2-2 cups honey

Steps:

Slowly cook all of the ingredients for 2 to 3 hours, stirring frequently, until thick.
Place in hot sterilized jars and seal.
Can be kept in the refrigerator for up to 3 months.

Nutrition Facts : Calories 46.1, Fat 0.1, Sodium 2.2, Carbohydrate 12.4, Fiber 0.8, Sugar 11.1, Protein 0.5

TOMATO JAM

Tomato Jam image

Good tomatoes and balance are crucial. You need sugar for the kind of gooey, sticky quality we associate with jam; otherwise, all you're producing is a tomato sauce, no matter how different the flavor is from the classic. Once you add that sugar, however, you need acid, because even though tomatoes are plenty acidic, they can't counter all that sugar. I tried lemon juice, vinegar and finally lime, deciding that I liked the last best.

Provided by Mark Bittman

Categories jams, jellies and preserves, project

Time 1h30m

Yield About 1 pint

Number Of Ingredients 9

Ingredients

1 1/2 pounds good ripe tomatoes (Roma are best), cored and coarsely chopped
1 cup sugar
2 tablespoons freshly squeezed lime juice
1 tablespoon fresh grated or minced ginger
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon salt
1 jalapeño or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste

Steps:

Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 0 grams, Carbohydrate 58 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 535 milligrams, Sugar 55 grams, TransFat 0 grams

PEACH MARMALADE

Peach Marmalade image

I make this delicious peach marmalade every summer when peaches are in season. This is a must try...so delicious! Prep time includes peeling and chopping the peaches.

Provided by Kittencalrecipezazz

Categories Fruit

Time 57m

Yield 8 half pints

Number Of Ingredients 6

Ingredients

1 small orange
1 lemon
1/4 cup water
3 lbs peaches
1 (1 3/4 ounce) package powdered fruit pectin
5 cups sugar (no less than 5 cups!)

Steps:

Cut the orange and lemon into quarters; remove all of the seeds.
Slice the orange and lemon quarters crosswise into very thin slices.
In a medium saucepan, combine fruit slices and water.
Cover, and simmer the orange and lemon mixture for 20 minutes.
Peel, pit, and finely chop the peaches.
In a 8-10-quart heavy bottomed stockpot/kettle or a Dutch oven, combine orange and lemon mixture with the peeled and chopped peaches.
Stir the pectin in the fruit mixture; bring the mixture to a FULL rolling boil, stirring constantly. add sugar.
brign back to a hard boil , uncovered for 1 minute.
Remove from heat; quickly skim off foam. stir for 7 minutes.
Pour at once, into HOT sterilized jars, and seal.

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