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Citrus Marmalade and Red Tomato https://www.metro.ca/userfiles/image/recipes/marmelade-tomates-agrumes-1755.jpg PT35M PT20M PT55M
Incise cross the skin under the tomatoes. Blanch the tomatoes in small quantities from 30 to 60 seconds. Cool in cold water and when the skin starts to peel, peel and remove the stalk.Peel, halve and remove seeds with a spoon, fingers or by gently squeezing while taking care to catch the juice.Cut tomatoes in chunks and put in a large pan.Add all the other ingredients and bring to a boil, stirring constantly.Heat to 225°F / 110°C on a candy thermometer.Put in sterilized glass jars.Seal and store in a cool dark place.
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2 lbs (900 g) Quebec red tomatoes 3 cups (750 g) sugar 1 orange, peeled and chopped 1 lemon, peeled and chopped 1 tsp. (5 mL) grated ginger
Citrus Marmalade and Red Tomato

Citrus Marmalade and Red Tomato

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  • Nut and peanut-free
  • Gluten-free
  • Lactose-free
1
L
0:35
Preparation
0:20
COOKING
0:55
TOTAL TIME

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Ingredients

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  • 2 lbs
    (900 g)
    Quebec red tomatoes
    You might like:

    Flyer Deals  (2)
    TOMATOES ON THE VINE

    TOMATOES ON THE VINE

    $1.29 /lb or ea.

    PRODUCT OF ONTARIO, 1.29/lb, 2.84/kg BROCCOLI CROWNS PRODUCT OF CANADA OR U.S.A., 1.29 EA. BABY CARROTS 340 g, PRODUCT OF ONTARIO, 1.29 EA.


    GRAPE TOMATOES

    GRAPE TOMATOES

    $2.99 ea.

    283 g PRODUCT OF ONTARIO


  • 3 cups
    (750 g)
    sugar
  • 1
    orange, peeled and chopped
  • 1
    lemon, peeled and chopped
    You might like:

    Flyer Deal  (1)
    LEMONS

    LEMONS

    $3.99 ea.

    2 lb PRODUCT OF SOUTH AFRICA LARGE SEEDLESS NAVEL ORANGES 3 lb PRODUCT OF SOUTH AFRICA


  • 1 tsp.
    (5 mL)
    grated ginger
Imprimer ma sélection

Preparation

Incise cross the skin under the tomatoes. Blanch the tomatoes in small quantities from 30 to 60 seconds. Cool in cold water and when the skin starts to peel, peel and remove the stalk.

Peel, halve and remove seeds with a spoon, fingers or by gently squeezing while taking care to catch the juice.

Cut tomatoes in chunks and put in a large pan.

Add all the other ingredients and bring to a boil, stirring constantly.

Heat to 225°F / 110°C on a candy thermometer.

Put in sterilized glass jars.

Seal and store in a cool dark place.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Nut and peanut-free recipes

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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