Florida Tomato-Orange Marmalade
The following recipe incorporates the following colors: Red, Yellow-Orange.
- Ingredients
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Amount Ingredient 3 pounds ripe Florida tomatoes, peeled and chopped, reserving any juices 3 cups natural Florida sugar 2 Florida oranges, quartered, seeded, and sliced crosswise 1/8 inch thick 1 lemon, quartered, seeded, and sliced crosswise 1/8 inch thick 1/8 teaspoon kosher salt - Preparation
Chill several small plates (for testing the consistency of the marmalade).
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).
Cool marmalade, uncovered, and then chill in an airtight container (preferably glass). Let marmalade stand in jars at least 1 day for flavors to develop.
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