This recipe has a small yield, so it's not necessary to sterilize and process the jars if you plan on keeping the marmalade in the refrigerator and eating it within a few weeks. But if you want to make larger batches, process the jars.
Active time: 40 minutes Start to finish: 1 day
• Marmalade keeps, chilled, 3 weeks.
Recipe information
Total Time
1 day
Yield
Makes 3 (1/2-pint) jars
Ingredients
Special Equipment
Preparation
Step 1
If desired, sterilize jars , lids, and screw bands.
Step 2
Chill 2 small plates (for testing marmalade).
Step 3
Cook all ingredients, including reserved juices from tomatoes, in pot over moderate heat, stirring frequently, until sugar is dissolved, about 6 minutes. Simmer, stirring frequently as marmalade thickens (to prevent scorching) and adjusting heat as needed, until marmalade tests done, 50 minutes to 1 1/4 hours. Begin testing for doneness after 50 minutes: Drop a spoonful of marmalade on a chilled plate, then tilt; it should remain in a mound and not run (if necessary, remove pot of marmalade from heat while testing).
Step 4
If not processing, cool marmalade, uncovered, then chill in an airtight container (preferably glass).
Step 5
If processing, drain jars upside down on a clean kitchen towel 1 minute, then invert. Ladle marmalade into jars, leaving 1/4 inch of space at top. Run a thin knife between marmalade and jar to eliminate air bubbles.
Step 6
Seal, process, and store filled jars (and boil marmalade in jars 10 minutes).
Step 7
Let marmalade stand in jars at least 1 day for flavors to develop.
