Recipe - Coriander Tomato Marmalade

1 qt Cherry tomatoes
3 cup Sugar
1 Lemon
1 tablespoon Coriander seed whole

Scald and peel tomatoes. Add sugar and let stand overnight in a covered
glass dish (no metal). In the morning add lemon juice, finely cut or sliced up lemon
peel, and whole coriander seeds. Stir well. Simmer as slowly as possible
over lowest possible heat. Stir frequently until thickened (consistency of
marmalade), up to 3 hours. Put into hot sterilized glasses; seal with
melted
paraffin. Makes 3 to 4 halfpints.

Plum tomatoes may be substitute. If you use large tomatoes, slice them and
add sugar (up to One half cup more).

Posted to MCRecipe Digest V1 #157

Date: Tue, 16 Jul 1996 15:44:28 0700 (PDT)

From: PatH phannema@wizard.ucr.edu

Recipe By : Woman's Day Cookery