Equipment
Large pot (15- 19 Liters or16–20 quart)
Water bath canner
Knife
Cutting board
Mandolin (Optional)
Large spoon or ladle
Canning funnel
Jar lifter
Lid lifter
Half-pint canning jars with lids and rings
Fine sieve or cheesecloth
Dishwasher or boiling water for jar sterilization
Ingredients
Orange (navel or similar)
1 medium (about 180–200 g / 6–7 oz), peeled, seeded
Tomatoes (peeled, cored, chopped)
900 g / 2 lb
~1.1 L / 4½ cups prepared
Lemon juice (bottled preferred)
30 ml / 2 tablespoons
Granulated sugar
1.25 L / 5 cups
Cinnamon stick
7.5 cm / 3 inches, broken
Whole cloves
10 ml / 2 teaspoons
Preparation
1. Prepare the orangePeel and seed the orange.Quarter it, then slice quarters very thinly crosswise over a bowl to catch all juice.
2. Combine fruit and acidIn a large pot, combine:
o Orange slices and juice
o Chopped tomatoes
o Lemon juice
3. Prepare the spicesTie cinnamon and cloves securely in a small piece of cheesecloth or a spice bag.Add to the pot.
4. Initial simmerBring mixture to a boil, cover, and reduce heat.Simmer gently for 10 minutes, stirring occasionally.
5. Add sugarStir in sugar. Increase heat to medium-high.
6. Cook to gel stageBring to a full rolling boil, stirring constantly to prevent scorching.Cook until:
o Mixture reaches 104°C / 220°F, or
o Marmalade sheets off a spoon(Approximately 7–12 minutes, depending on moisture content.)
7. Finish the marmaladeRemove from heat.Remove and discard spice bag.Skim foam if necessary.
8. Fill jarsLadle hot marmalade into hot, sterilized jars, leaving 6 mm / ¼ inch headspace.
9. SealWipe rims clean, apply lids, and tighten bands fingertip tight.
10. ProcessProcess jars in a boiling water bath for 10 minutes (adjust for altitude if required).
11. Cool and check sealsCool undisturbed for 12–24 hours.Confirm lids are sealed before storing.
A bright, citrus-forward preserve that balances ripe tomatoes with orange, warm spices, and sugar. Excellent with cheese boards, roast meats, or on buttered toast.