What Are You Preserving, and How Are You Doing It? (2016–)

[FauxPas]

I never got around to actually making it, but I was going to try tomato marmalade as someone I knew raved about it - can't remember who now of course.  🙂  There's a recipe at US National Center for Home Food Preservation. 

https://nchfp.uga.edu/how/can_07/tomato_marmalade.html

 

I also have a recipe in one of my small-batch preserving books (by Ellie Topp & Margaret Howard) (eG-friendly Amazon.com link) which uses about 2.5 lbs (5 cups) of coarsely chopped peeled tomatoes, 2 oranges and 1 lemon (halved, seeded and finely chopped in blender or food processor) and 4 cups of sugar. All boiled until it forms a gel (about an hour), stirred frequently. Makes about 6 cups and can be processed for 10 mins to preserve in jars. A variation uses 3 Tbsp of finely chopped peeled ginger and is recommended as an accompaniment to chicken, pork or fish. 

 

Not sure if that appeals to you, though, @blue_dolphin  🙂

[haresfur]

Semi-dried Romas then stored in olive oil in the fridge (freezer would be better for long-term).