Name: Early Girl Tomato Marmalade
Yield: Approximately: eleven to twelve 8-ounce jars
Ingredients: 1 pound seeded lemons, halved crosswise, each half cut lengthwise into quarters and sliced crosswise medium-thin; 1 pound navel or seeded Valencia oranges, halved crosswise, each half cut lengthwise into quarters and sliced crosswise medium-thin; 3 1/2 pounds Early Girl or other sweet red tomatoes; 4 pounds 14 ounces white cane sugar; 4 ounces strained freshly squeezed lemon juice; A large pinch of saffron; 1 (1 1/2-inch) piece cinnamon stick

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Early Girl Tomato MarmaladeSara Remington

Shelf Life: 2 years

Tomato marmalades are the perfect partners for crackers, cornbread, or sourdough. They have a long history in the United States, where they were traditionally seen as a way to use up extra fruit during summer's long tomato season. Like tomato jam, they tended to be heavily spiced with cinnamon and cloves. For this lighter version, I have introduced saffron into the mix. The result is magic.

Recipe notes

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