I don't know which recipe you are looking for, but this one if from RobinKate, I love the stuff, as do her boys. She's pretty reliable, she even won a Ball canning company recipe contest with one of her jams, a nectarine one.

Anyway, here it is and the notes are hers.

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 min Start to finish: 1 day
3 lb 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)
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.

Cooks' note:
� Marmalade keeps, chilled, 3 weeks.
Makes 3 (1/2-pint) jars.
Gourmet
August 2003

I always get more than 3 jars, usually more like 5 and a half or so. It keeps much longer than 3 weeks in the fridge. I find that there is no reason to start testing until the mixture stops looking like both liquid and solid and more like one texture.

The whole peel of the oranges and lemons are in this. No painstaking scraping of pith from the rinds.

Happy canning!

Annie

Was that the tomato jam that mabeldingeldine linked to on Debrak's post? It wouldn't load for me. I tried googling NY times tomato jam and that didn't go either. :(

That link worked for me but you had to follow a link within the article to get to the actual recipe. Try this:

Here is a link that might be useful: NY Times tomato jam

Thanks loads for the answers. Decided I had better not. Too much sugar for me but sounds really yummy. Barb

Annie's recipe is the one I use and basically the recipe my mother and grandmother used. It think it is an acquired taste --- I absolutely love it but some in my family can't think of tomato as a jam/preserve so are against it before even trying it.

I just made my second batch this year of the Mark Bittman jam. I use it as a savory spread -- with cheese and crackers, on sandwiches, with grilled meat. So tasty! I love the chopped ginger. It has a lot of sugar but a serving is pretty small, just a teaspoon or two.