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    Sliced Tomato Marmalade

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    Sliced Tomato Marmalade

    This is neither jam nor pickle, but something in between. Serve with cheese.

    • Preparation time: 10 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Makes: 600 ml


    • 1kg ripe, firm tomatoes, chopped
    • 1/4 tsp ground allspice
    • Short piece cinnamon
    • 3-4 cloves
    • 1 lemon, juiced and zest grated
    • 700g-1kg granulated sugar


    1. Put the tomatoes in a large pan with the spices and zest. Add 100ml water and bring to the boil. Reduce the heat, cover loosely and simmer gently for 20-30 minutes, stirring occasionally, until completely pulped.
    2. Push the pulp through a sieve. Weigh it and return to the pan. Stir in the same weight of sugar, add the lemon juice and bring gently to the boil, stirring until the sugar dissolves. Let it bubble, stirring to avoid sticking, until it reaches setting point: 110C on a sugar thermometer, or when a dollop dropped on to a cold saucer wrinkles when pushed with your finger. Bottle in sterilised jars. Seal and, when cold, keep in the fridge or a cool, dark larder.

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