Tomato Marmalade

The tomatoes are coming quick and fast now and I have bottled at least 30kg, but I couldn't let a season go by without making some Tomato Marmalade. My Grandma Murray made the best Tomato Marmalade and I loved having it slathered on toast with lots of butter.

I feel very fortunate to have inherited her journal of hand written recipes. I feel she treads the pages with me while I browse and relive a time when food was still rationed after WW2 and women managed their houses frugally. At the top of many recipes she has noted how many eggs are required for quick reference. Some of the pages are splattered and some are falling out. The condition is poor, the value is priceless.

How about "Austerity Pudding"? No eggs or sugar in this one. Same as the Steamed Pudding recipe on the same page...."no eggs or sugar". This recipe book has everything from Lenten ricipes to meat dishes and sauces, but by far these are all out weighed by her collection of puddings, deserts, cakes and sweets recipes....

I think that also reveals something about Grandma Murray too don't you?

Ripe Tomato Marmalade

To each pound of tomatoes (skinned and chopped)

add juice and rind of 1 1/2 lemons

and 1lb of sugar

and 1 1/2 tsp ground ginger

Boil the tomatoes and lemon and ginger for about an hour to reduce.

Add the sugar and boil for about another 30 mins till wrinkle set.

Pour into hot sterilised jars and seal.