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.
I must simply try this - great recipe. It sounds very appetizing. I will probably just have a problem with obtaining black tomatoes. Not readily available here - can I dare to substitute with red or yellow ones??
I don't see why not! I use the black tomatoes because of their smokey flavor. If you need/grow your tomatoes let me know i can send some seeds to you no problem.
That does sound amazing! This is the first year I've grown black tomatoes, now I'm even more excited for them to ripen!
