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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 36 |
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This is a marmalade I make for our church bazaar every fall. It always sells out in no time at all.Mrs. Helen Witt, Minneapolis, Minnesota Ingredients:
5 medium ripe tomatoes |
4 cups chopped peeled tart apples (about 4 large) |
2 medium lemons, seeded and finely chopped |
6 cups sugar |
2-1/4 teaspoons ground ginger |
8 whole cloves |
Directions:
1. Peel, quarter and chop the tomatoes; place in a colander to drain. Transfer to a Dutch oven; add apples and lemons. Cook and stir over medium heat for 15 minutes. Add sugar and ginger. Tie cloves in a cheesecloth bag; add to the pot. Bring to a boil, stirring occasionally, and cook until sugar has dissolved. Reduce heat; simmer for 40 minutes, stirring frequently.
2. Remove spice bag. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 9 half-pints.
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