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    Tomato Marmalade

    Perfect for your vegetarian table

    En español

    Total: 8 ounces of marmalade


    • 2 pounds of tomatoes (preferably Rome), skinless and deveined
    • 1½ ounces grated ginger
    • 1 cup sugar
    • ¼ teaspoon Jamaican spices
    • 1 dash cardamom
    • Zest of one lemon
    • Juice of ½ lemon
    • 1/8 teaspoon salt


    1. Cut tomatoes in small pieces, retaining juice and seeds.

    2. In a medium pan, add tomatoes and remaining ingredients. Cook at high heat for 3–4 minutes, while stirring often.

    3. Once it boils, lower temperature to medium-low for 1 hour, stirring with a wooden spoon from time to time.

    4. Once thickened, remove from heat. Place in a sterilized glass jar. Seal jar hermetically.

    5. Marmalade can be stored for one week.

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