TOMATO MARMALADE
Hold on to the taste of harvest time for the dark, cold days ahead
It is the time of year people aim to preserve the best of the growing season.
Time to dust off those mason jars, or like at my house, time to take them out of my drinking glass rotation. It is the time for harvest; pickling and preserving is tightly bound to this time of the year. We aim to preserve the best of the growing season to nourish us, and to remind in the darkest, coldest days of the year there is warmth, and brighter meals ahead.
When I worked at Fanningbank, one of the important jobs was the pickling and preserving. Pickled beets and mustard pickles are a must, but I also had the opportunity to learn about other traditional preserves, and how necessity is the child of beautiful invention.
One rainy afternoon, I sat down with Her Honour Dorothy Lewis, and her lifetime collection of recipes; some her own, some clipped out of magazines, and some were passed down to her. We chatted, and I listened for a couple of hours how pickling and preserving was done in her family growing up, and what were some of her favourites along the way.
Tomato marmalade really jumped out at me as I am a selfconfessed marmalade aficionado. The acidity, sweetness, and floral notes makes tomatoes a flavour ninja keenly cutting through richness, or
bitterness of both sweet and savoury dishes.
With the last heap of tomatoes, some sugar, and a lemon or two, tomato marmalade is that easily attainable. Marmalade is safely stored in properly sealed jars for about one and a half years. I like to use the marmalade as a companion to a cheese tray, a surprise addition to pulled pork, or slathered atop some warm buttered toast.
Jarring 101
Never, ever reuse lids for making any sort of pickles or preserves. The structural integrity of the seal is crucial in preventing a tainted product.
Sterilizing jars is not optional. Prevent bacterial toxins from developing by boiling the jars. Use tongs, or a bottle lifter to remove the jars; our hands are covered in bacteria and oil.
Follow the manufacturer’s directions. They really are foolproof, and will guarantee a safe, wonderful product.
Make sure to label the jars with the name of the contents, and the date you canned it. This is especially important if you are gifting it. The receiver will be grateful for that info.
Bernardin.ca is a great resource to refer to if you are a first timer, or if you are looking to refresh your knowledge.
Government House Kitchen
10 medium ripe tomatoes
2-3 lemons
4 ½ cups sugar
Blanch, clean and cut tomatoes into cubes, and place into a nonreactive pot. Slice lemons thinly, then cut into quarters, and add into pot. Gently cook for 45 minutes. Uncover and increase heat. Cook 15 minutes. Stir often. Add sugar. Bring to a boil. Hold boil for 5-10 minutes. Bottle and seal as desired.
Ripe Tomato Marmalade from The Prince Edward Island