Makes approximately three jars
This recipe is a tribute to my mother’s last cookery book and her ‘Love Apple Marmalade’. In the early 1980’s I worked with her on this and made so much marmalade the recipe is burned into my brain on auto pilot. I never wanted to see another jar of tomato marmalade, until of course I did want to make it again. I have given it a bit of a modern twist to go well with savoury food.
Ingredients
- 1 kg | 2 lbs fresh tomatoes, roughly chopped
- 100 grams | 3 ½ oz red peppers seeded and roughly chopped
- 1 lemon, roughly chopped as small as possible, split the seeds open
- 1 teaspoon ground timur
- 2 star anise
- 1 cinnamon stick
- 500 ml | 1 pint of water
- ¼ teaspoon salt
- Sugar, depending on the how much juice you have after straining*
- 1 teaspoon chilli flakes, optional to add with the sugar
Method
Place the tomatoes, peppers, lemon with the seeds, water, and spices into steep sided pan, gradually bring everything to the boil. Cook the mixture until all the vegetables are very soft strain the cooked tomatoes through a jelly bag overnight.
Next day, sterilise your jam jars. Measure the juice from the vegetables and return it to the pan. Measure an equal weight of sugar to the volume of the juice you have*. Add the sugar and chilli flakes to the pan. Bring to a fast boil and cooked until it reaches the setting stage, let the jelly cool 5 to 10 minutes before pouring into jars and sealing.
* 100 ml of juice needs 100 grams of sugar