Tomato and Citrus Marmalade
Photography Aaron McLean.
Goes with: sharp cheese, cold meats, grilled bread with ricotta, feta or goat’s cheese
INGREDIENTS
1 kilogram ripe tomatoes
1 orange
2 lemons
1⁄4 teaspoon ground cloves
1 cinnamon stick
750 grams caster sugar
1⁄2 cup cider vinegar
1 teaspoon sea salt
To finish
2 tablespoons lemon juice
METHOD
Tomatoes: Cut a small cross in the base of each tomato. Lower the tomatoes into a saucepan of boiling water for 10 seconds. Remove with a slotted spoon and place in a bowl of cold water. Peel off the skin and chop roughly.
Cut the ends off the lemons and the orange and cut into quarters. Remove any pips. Slice the fruit thinly.
Put all the ingredients including the tomatoes, in a large heavy- based saucepan and stir over a medium heat to dissolve the sugar.
Cook at a gentle boil for about 1 hour, or until the mixture is reduced and thickened.
Stir in the lemon juice. Pour into hot, sterilized jars (see below) and seal. Refrigerate after opening. Makes about 4 cups
To sterilise bottles and jars: put jars or bottles and their lids through a hot cycle of the dishwasher. Alternatively, wash in hot soapy water and rinse well. Place them on an oven tray in a cold oven. Turn the heat to 120°C and leave for 1⁄2 hour.
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126
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