|
* can use larger green tomatoes, cut in bite-sized pieces, but the halved cherry tomatoes are just perfect
Using a vegetable peeler, remove the rind from the oranges and lemon, being careful not to remove any of the pith. Sliver the rind. Set aside.
Remove the pith from the oranges and lemon, cut the fruit into wedges and remove the seeds. Set aside.
Bring the water to a boil in a small saucepan, add the slivered rind, and boil for 5 minutes. Drain and rinse.
Place the citrus rind and pulp, tomatoes, sugar, and ginger in a large pot. Bring to a boil and boil uncovered for 2 hours. The jam should just be starting to thicken. Do not over cook, as the jam will continue to thicken as it cools.
Process in jars or store in plastic containers in the refrigerator or freezer.
Makes approximately 6 1/2 cups of marmalade.