|3 small jars plus some in a dish in the fridge|
Surprised myself by making a batch of marmalade. Yes, the love of my life enjoys it on toast. Maybe he is related to Paddington bear.
But Father's Day looms and even though my own father has gone from this world other fathers deserve something special to honour their efforts. My husband put lot of effort into being a good father.
Not sure how good this marmalade really is, but tomorrow's breakfast will provide a genuine test. It seems fine to me. The process seemed quite easy although I thought making this sort of thing was supposed to be hard.
Citrus and Tomato Marmalade
2 cups sugar
- First sterilize your jars. This recipe made 3 cups for me, but it all depends on the sizes of the orange and lemon. Sterilize an extra jar.
- Very finely slice the lemon and orange. Probably it is easier if you have a food processor. You must include the peel but not the seeds.
- Chop the tomatoes.
- Cook the tomatoes, orange and lemon until the peel is soft. Allow about an hour.
- Blitz this with a stick blender.
- Add the sugar.
- Cook for about another half hour. It will spit, so stir it often.
- I wonder if sophisticated families add whiskey at this point. I didn't.
- Test to see if it is thick enough. Put spoonful on a cool saucer. It will not be runny when it is finished.
- Carefully get it into those jars. Seal them.
- Label the jars, and don't forget the date.