1 - 10 of 37 for tomato marmalade
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Peel and chop ... frequently, 25-30 minutes, until thick (220 degrees on a jelly thermometer). Ladle marmalade into hot jars and seal. Makes 5 half pints.
Blanch the tomatoes ... heat somewhat after marmalade has begun to ... It was printed in a very old cookbook full of recipes from well-known homemakers.
Mix the sliced ... rapidly. Watch the marmalade, it can burn ... When ready, pour into 5 pints, cleaned well with hot water plus soda. Seal with paraffin.
Blanch and pare ... pouring off half tomato juice. Add equal ... tested, a small amount cooled in saucer crinkles at edges. Pour into hot jars and seal.
Put ripe tomatoes and sugar (pound for pound) in a preserving kettle; adding 1 ounce of ginger root and the juice and the grated yellow ring of 2 ...
Peel the tomatoes, ... sugar. Cook the marmalade, stirring it ... spice bag. Pour into hot sterilized jars and seal. Serve with cold meat, fish or curry.
Combine tomatoes and ... sugar to the tomato mixture. Stir over ... upright. This classic from long ago is especially good served with meat. Makes 2 pints.
Mix tomatoes, sugar, ... to tomatoes. Heat tomato mix to a ... discard. Pour the marmalade into hot sterile jars and seal. Store in a cool, dry, dark place.
Blanch tomatoes in ... stirring until the marmalade shows signs of ... saucer. Watch it like a hawk: it boils over readily! Pour into clean dry jelly glasses.
Peel tomatoes; cut ... as possible. Put tomato pieces in large ... until clear and thick. Pour into sterilized jars and seal with hot lids. 8 half pints.
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