Tomato Pear Marmalade
|Ripe tomatoes||3 Large|
|Ripe pears||3 Medium|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Grated lemon rind||2 Teaspoon|
|Cinnamon stick||1 1⁄2 Inch|
|Powdered fruit pectin||2 Ounce (1 Package)|
|Sugar||5 Cup (80 tbs)|
1. Place tomatoes in scalding water for 30 seconds; peel and cut into eighths; place in a medium-size saucepan. Bring to a boil; reduce the heat; simmer 10 minutes. (You should have 2 1/4 cups.)
2. Pare, core and dice pears to measure 2 cups. Toss with lemon juice and rind in a small bowl.
3. Combine tomatoes, pears, cinnamon stick and pectin in a kettle. Bring quickly to a boil, stirring occasionally. Add sugar; bring to a rolling boil; boil rapidly 1 minute.
4. Remove from heat; skim off the foam. Discard cinnamon stick. Stir and skim for 7 minutes to cool and prevent floating fruit; ladle into 6 hot, sterilized, 8-ounce glasses. Seal, as manufacturer directs. Label; date; store in a cool, dry place.