Lunch: Tomato Orange Marmalade

This recipe has a small yield, so it's not necessary to sterilize and process the jars if you plan on keeping the marmalade in the refrigerator and eating it within a few weeks. But if you want to make larger batches, process the jars.Active time: 40 minu

This recipe includes superfoods such as:

Lemon

Health benefits of Tomato Orange Marmalade

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

3 pounds ripe beefsteak tomatoes, peeled and chopped, reserving any juices
3 cups sugar
2 juice oranges, quartered, seeded, and sliced crosswise 1/8 inch thick
1 lemon, quartered, seeded, and sliced crosswise 1/8 inch thick
1/8 teaspoon salt
Special equipment: 3 (1/2-pint) canning jars (optional) with lids and screw bands; a wide 5- to 6-quart heavy pot (at least 9 1/2 inches in diameter)

Instructions

If desired, sterilize jars , lids, and screw bands.
Chill 2 small plates (for testing marmalade).
Cook all ingredients, including reserved juices from tomatoes, in pot over moderate heat, stirring frequently, until sugar is dissolved, about 6 minutes. Simmer, stirring frequently as marmalade thickens (to prevent scorching) and adjusting heat as needed, until marmalade tests done, 50 minutes to 1 1/4 hours. Begin testing for doneness after 50 minutes: Drop a spoonful of marmalade on a chilled plate, then tilt; it should remain in a mound and not run (if necessary, remove pot of marmalade from heat while testing).
If not processing, cool marmalade, uncovered, then chill in an airtight container (preferably glass).
If processing, drain jars upside down on a clean kitchen towel 1 minute, then invert. Ladle marmalade into jars, leaving 1/4 inch of space at top. Run a thin knife between marmalade and jar to eliminate air bubbles.
Seal, process, and store filled jars (and boil marmalade in jars 10 minutes).
Let marmalade stand in jars at least 1 day for flavors to develop.