I sure wish I had access to great tomatoes. Occasionally I can get some but it's iffy or VERY pricey. This sounds good.

hmm. last year daisy sent a box of goodies to tikanas and to me. one of the items in there was something called either tomato jam or marmalade. i'd never heard of it before and had NO idea what to do with it so i spread a little on a piece of bread and later used it as a filling for an omellete. i just LOVED the flavor and consistency (thank you again, ms daisy!) and found it to be an unusual but very tasty treat! i'm curious--how do you use it?

MsPretty: Do you peel those tomatoes before cutting them up?

San, I'm not sure which one you got - if it was the jam, it's used just like any other sweet jam - nothing like what you'd expect from tomatoes. On toast, in a layer cake etc. If it was the chutney, then it's used just like any other chutney. With meats, on sandwiches, with curries etc.

Mspretty's recipe would be sweet/tart, like any other marmalade, but tending towards sweeter because tomatoes when cooked in this way are quite sweet. Great on toast for breakfast, or on an English muffin for a snack.

I peel my tomatoes, but my mother and sister don't. I think it depends on the type you use. Some tomatoes have thicker skins than others. It's great on muffins, bagels, toast. My friend uses it in chicken salad, rather than mayo. My husband dips his jalepeno poppers in it. Another friend uses it on top of her meatloaf, mixed with a tomatoe paste. She says it helps to make her kids eat it. My neice has even spread it on top of her waffle. Guess it just depends on your taste!

Hey Daisy...Could you post your recipes for jam and chutney? My tomatoes are starting to come in strong and I am in need of ideas. Thanks

RobinKate sent me a jar of her tomato marmalade and it was wonderful! I'll see if I can find that recipe or get it from her, it's her son's favorite.

Annie

I found another marmalade recipe browsing the net....

TOMATO MARMALADE

3 quarts tomatoes (12 cups, after cutting)
2 oranges
2 lemons
10 cups sugar
2 tablespoons whole cloves
6 tablespoons broken cinnamon stick

REMOVE peel from tomatoes and cut in small pieces. Slice oranges and lemons very thin and quarter the slices. Pour off juice from the tomatoes. Add sugar. Stir until the sugar is dissolved. Add oranges, lemons, and spices which have been ties loosely in cheesecloth bag. Place mixture over high heat and boil rapidly, stirring often. Cook until clear and thick (about 50 minutes). Pour into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 8 eight oz. jars.

This is a good relish to serve with a baked ham in the winter for a little taste of summer.

TOMATO AND PEAR MARMALADE Â makes 6 eight once jars

1 and 1/ 2 pounds tomatoes
1 pound pears
1/ 4 cup fresh lemon juice
2 tsp. grated lemon rind
1 and 1/ 2 inches of stick cinnamon
1 pkg. ( 1 3/ 4 oz.) powdered fruit pectin
5 cups sugar

Scald tomatoes; peel, core, and cut into eights. Place in saucepan. Bring to a boil; reduce heat; simmer 10 minutes; measure 2 and 1/ 4 cups.

Pare core and dice pears to measure 2 cups. Toss pears with the lemon juice and rind in a bowl.

Combine tomatoes, pear mixture, cinnamon stick and pectin in a kettle. Bring quickly to a boil, stirring occasionally. Add sugar; bring again to a full rolling boil. Boil rapidly 1 minute.

Remove from heat; skim off foam; discard cinnamon stick. Stir and skim for 7 minutes to cool and prevent floating fruit. Ladle into hot jars and process in simmering water bath for 10-15 minutes.

I wonder what the recipe I posted would taste like with a couple of slices of fresh ginger added. I like it the way it is but it could be a little spicier. Any ideas?

I didn't make the tomato chutney and don't have a recipe for it, but I do know that it has a little curry powder in it. I'll see if I can get the recipe for you, but don't hold your breath! The lady who makes it is well-known to me, but sells her products commercially. She might oblige when I see her next.

Tomato Jam
2 1/2 kg (about 5lb) red or yellow egg-shaped tomatoes (heck, any tomato will do!)
2 1/2 kg white sugar
3 lemons

Cover tomatoes with sugar and leave overnight. Next morning, strain off liquid, bring to the boil and skim. Add the tomatoes and boil slowly for 30 minutes. Remove the tomatoes, and continue boiling the syrup till it is thick, then add the juice of the lemons. (If desired, the lemons can be sliced and boiled with the tomatoes.) Spoon tomatoes into jars, pour syrup over till brimming full, and seal immediately. If desired, the pulp of several passionfruit can be added to the mixture.

Passionfruit and Tomato Jam
500g cooking apples, peeled and chopped
pulp of 9 passionfruit
1kg ripe tomatoes, peeled and sliced
1.4kg sugar

Cook the tomatoes and apples gently in a saucepan until soft. Add warmed sugar, stir until dissolved. Boil rapidly for 30 minutes, then add passionfruit and boil until it gels when tested. Pour into warm jars and seal.

Tomato Butter
2 cups brown sugar
3 cups sugar
2 cups vinegar
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1 tablespoon salt
5 litres minced ripe tomatoes
3 medium onions, minced
1 green capsicum, minced
1 can crushed pineapple

Combine sugars, vinegar and spices. Bring to the boil. Add ground vegetables and pineapple. Simmer over low heat until desired thickness, stirring frequently. Pour into hot sterilized jars and seal. Goes well with meats, especially ham.

Tomato Relish
18 firm ripe tomatoes, peeled and chopped
2 1/4 cups sugar
1 stalk celery, finely chopped
1/2 teaspoon ground cloves
4 onions, finely chopped
2 teaspoons cinnamon
2 green capsicums, finely chopped
2 red capsicums, finely chopped
1/2 teaspoon pepper
2 tablespoons mustard seed, tied in a bag
1/3 cup salt
1 1/2 cups cider vinegar

Mix together the vegetables and salt. Place in refrigerator overnight. Drain thoroughly in the morning. Combine sugar, spices and vinegar, making sure the sugar is dissolved, in a large saucepan. Bring to the boil and simmer 3 minutes. Add vegetables and return to the boil. Simmer for 10 more minutes, stirring occasionally. Remove bag holding mustard seeds. Spoon into hot sterilised jars and seal.

Tomato butter!?...I was just talking with my mother yesterday about apple butter, never would I have thought of a tomato butter! Can't wait till mom see's that recipe.

I opened a jar of the tomato marmalade this morning and it is almost gone this evening! My husband says its the best batch yet. Must be the tomatoes this year! I tweaked the recipe alittle this time and used 1 lime and 1 lemon. It is a very slight but nice difference.