Friday, August 17, 2012

Heirloom Tomato Marmalade

Staying in Seattle with my daughter, son-in-law, and their new daughter has been a real treat!  Taking care of a newborn is a full time job.  I am fortunate to be able to be here to help them out as they learn to be parents for the first time.

Another fun part of the visit is getting to cook with my son-in-law.  We enjoy cooking together and have  a number of special dishes planned. Yesterday he harvested the most beautiful heirloom tomatoes and we made Tomato Marmalade!  It was heavenly.


Tomato Marmalade
adapted from The Heirloom Tomato Cookbook

Makes 1 1/2 cups

2 1/2 pounds heirloom tomatoes, one variety or a mixture is fine
3/4 cups sherry vinegar
1/2 cup sugar
Grated zest and juice of 1 orange
Grated zest and juice of 1 lemon
5 peppercorns, tied in a small piece of cheesecloth
1/4 tsp cumin seeds
3 jalapeno chilies, seeded and minced
1/8 tsp sea salt

In a large, heavy nonreactive pot combine all the ingredients.  Bring to a simmer, reduce the heat to medium-low, and cook, stirring occasionally, until thick and jam-like, about 2 hours.  Toward the end of the cooking time, place a heat deflector under the pot and stir more frequently to prevent the marmalade from scorching.  Remove the peppercorns.

While still hot, ladle the marmalade into a sterilized jar, leaving 1/2 inch headroom.  Seal with hot lids and process the jars in a boiling-water bath for 10 minutes.  Remove the jars, let cool, store in a cool dark place for up to 1 year.  Or, if you do not wish to can the marmalade, skip the boiling-water bath and store the jars in the refrigerator for up to 1 month.

PRINTABLE RECIPE

Our intent was not to can it,  but to have it with dinner!  It was so good that we aren't  going to have to worry about storing it for any length of time.  We played around and added a bit of Feta on top of  some  of the toasts.  I prefer it plain....the flavor is too wonderful to mix in anything else!  We did discuss that using it with Brie might be an excellent idea...now, that is something that I would love to try.

I am participating in Full Plate Thursday hosted by Miz Helen't Country Cottage,  Foodie Friday hosted by Michael at Rattlebridge Farm.


13 comments:

  1. This is something that I have never tasted before. Looks so good! I think it's great that you and your SIL cook together...this is sweet!
    Blessings,
    shug

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  2. The color is just gorgeous! How fun to be helping out with your new g-baby, enjoy every minute:@)

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  3. This sounds wonderful and looks beautiful too. I've pinned the recipe and I'm looking forward to giving it a try. Thanks.

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  4. The marmalade was so tasty! You've been sooooo helpful, mom!

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  5. This sounds amazing, and I've never heard of it! I've been going crazy trying to preserve all the wonderful tomatoes around here!

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  6. Yummy yum. Spicy and sweet and oh so delicious. I can't get enough of tomatoes. I'm not a canner, so I'll skip that step and have to eat it right away (smile).

    How nice that you can be with your daughter and her family. And what fun that your SIL likes to cook.
    Sam

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  7. Love tomatoes, love Seattle!!!!!

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  8. Congratulations:) You must be over the moon!
    I make a French canadian ketchup/ chow chow.. nothing like this..I am thrilled to find a new recipe..will probably try Kate..Jacques would love this.

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  9. Looks like a good use of fresh tomatoes and sounds as if you're enjoying your visit.

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  10. This looks wonderful!!! Cheers to the beautiful city of Seattle :)

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  11. What an exciting time for you and your family. Grandchildren are one of life's greatest joys. I'm looking forward to trying this recipe.

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  12. Hope you are having a great weekend and thank you so much for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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