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Tomato Basil Marmalade

  • 3 cups peeled, cored and crushed tometoes
  • 1 large bunch Basil including stems
  • rinds of one orange and one lemon cut into small pieces
  • 6 1/2 cups sugar
  • 1/4 cup fresh lemon juice
  • 2 TBS worcestershire sauce
  • 1/2 tsp ground cinnamon
  • 1/2 tsp butter
  • 1 3 oz pouch liquid pectin

yield 9 8oz jars. Place measured tomatoes and basil in large pot and bring to boil, then reduce heat and simmer for 10 minutes. Discard basil. Add rest of ingredients except pectin and bring to a hard boil. Boil hard for 1 minute stirring constantly. Remove from heat, stir in pectin quickly and quickly skim off foam. Ladel at once into hot sterilized half pint jars leaving 1/4 inch head space. Wipe rims and adjust lids. Process in a boiling hot water bath for 15 minutes after water returns to boil. Store in a dark place. Jam may take several weeks to thicken.

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