Black Tomato Marmalade

PepperDude · #1 11-13-2008, 06:46 PM

Just sounds to good to keep a secret so i'm sharing

5 lbs black tomatoes, peeled, seeded, and diced
1.5 cups sherry or balsamic vinegar
1 cup sugar
Grated zest and juice of 1 lemon
Grated zest and juice of 1 orange
10 peppercorns
1/2 tsp cumin seeds
3 jalapeno chilis, seeded and minced
1/4 tsp sea salt
In a large, heavy non-reactive pot, combine all ingredients. Put the peppercorns and cumin seeds into a spice bag before adding to the pot. Bring to a simmer, reduce the heat to medium-low, and cook, stirring occasionally, until thick and jamlike, about 2 hours. Toward the end of the cooking time, stir more frequently to prevent scorching. Remove the spice bag.
Bring a large canning pot to a boil with enough water to cover 250 ml jars. Boil 3 250 ml jars for 10 minutes and lids 5 minutes to sterilize. Ladle the hot marmalade into the jars using a funnel, leaving 1/2" of head space. Seal with hot lids and process jars for 10 minutes. Remove the jars, let cool, and store in a cool, dark place for up to a year.