Yesterday I filled a bag with sweet, juicy oranges. I made a citrus marinade for a pork tenderloin that will be tonight's dinner. And, I put up a batch of Tomato-Orange Marmalade. The marmalade is delicious on toast or a cracker or even a chunk of cheese. My friends have layered it on sandwiches and I'm thinking it would be a tasty accompaniment to tonight's tenderloin.
Be forewarned, it takes a long time to make this marmalade. If you choose to invest the time it will be worth it! Use your imagination...there are so many possibilities. Can't wait to hear your results and how you choose to enjoy it!
Tomato Orange Marmalade
This recipe makes only a small amount so it’s not necessary to sterilize or process the jars. Marmalade keeps in the refrigerator for 3 week.
Delicious as an accompaniment to beef, poultry, fish, pork and even warm toast
3 pounds ripe tomatoes, peeled and chopped, reserving juices
3 cups sugar
2 juice oranges, quartered, seeds removed, and sliced crosswise 1/8 inch thick
1 lemon, quartered, seeds removed, and sliced crosswise 1/8 inch thick
1/8 teaspoon salt
Place two small plates in the refrigerator to chill. They will be used for testing marmalade.
Place all ingredients, including reserved juices from tomatoes, in a pot. Cook over medium heat, stirring frequently, until sugar is dissolved, about 6 minutes. Simmer, stirring often to prevent scorching. Continue to cook, adjusting heat as necessary, and check for doneness after 1 ½ hours. Drop a spoonful of marmalade onto a chilled plate, the marmalade should remain in a mound and not run when the plate is tilted.
When marmalade has thickened and is done, remove from heat and cool, uncovered. Chill in glass airtight container.