Preparation Time: 15 minutes
Cooking Time: 45 minutes
5 medium ripe tomatoes, peeled and chopped
4 cups tart apples; peeled, cored, and chopped
2 medium lemons, seeded and chopped finely
8 whole cloves
6 cups sugar
2¼ teaspoons ground ginger
In a colander, Place chopped tomatoes to drain.
In a nonreactive saucepan, add tomatoes, apples, and lemons over medium heat and cook for about 15 minutes, stirring occasionally.
Meanwhile, tie the cloves in a cheesecloth. In the saucepan, add cloves bag, sugar, and ginger and cook until boiling, stirring occasionally.
Now set heat to low and cook for about 40 minutes, stirring frequently.
Remove saucepan of marmalade from heat and discard the clove bag.
In 9 (½-pint) hot sterilized jars, divide the marmalade, Slide knife around the insides of each jar to remove air bubbles.
Close each jar with a lid and screw on the ring. Arrange the jars in a boiling water canner and process for about 10 minutes.
Remove jars from water canner and place on wood surface Cool then press the top of jar’s lid to ensure that the seal is tight.
The canned marmalade can be stored in the pantry for up to 1 year.
Total Fat 0 g
Saturated Fat 0 g
Sodium 1 mg
Total Carbs 18.8 g
Fiber 0.4 g
Sugar 18.2 g
Protein 0.1 g