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Making Marmalade-Do I need to can if I plan to eat right away?

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iambecky Aug 21, 2010 02:26 PM

Hi, Chowhounders! My CSA box has blessed me with more tomatoes than any sane and reasonable person could eat so I am trying my hand at making a tomato marmalade. I plan on bringing it to a barbecue tomorrow and serving it with prosciutto and cheese. Do I need to go through the canning process if i am planning on serving it right away? I don't have any canning equipment and none of the stores near me carry and (I checked) Is canning even necessary if I plan on serving within 24 hours?
Thank you!

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  1. nofunlatte RE: iambecky Aug 21, 2010 03:09 PM

    No--you can keep jams and marmalades in the fridge and use within a couple of weeks. YOu'll be fine!

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      Harters RE: iambecky Aug 21, 2010 03:11 PM

      I don't know what a tomato marmalade is - but surely if you're going to eat something within a few hours, you don't need to adopt procedures designed for preserving things for months, if not years.

      1. Cherylptw RE: iambecky Aug 21, 2010 04:16 PM

        No need to can it, just refrigerate.

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          iambecky RE: iambecky Aug 21, 2010 05:04 PM

          Thanks so much all for the advice! I won't worry about canning then. In case anyone is interested:

          Tomato Marmalade
          5 lbs tomatoes
          3 cups sugar
          2 oz fresh ginger grated
          one cinnamon stick
          2 lemons

          Blanche tomatoes; peel, core and seed
          In large pot, combine all ingredients (squeeze lemon then add juice and peel) and simmer 1- 1 1/2 hour
          Discard lemon peels and cinnamon stick and bring mixture to boil until liquid is reduced
          Ladle into jars and let cool

          1. decolady RE: iambecky Aug 21, 2010 05:40 PM

            No, just put it in a jar in the refrigerator. It doesn't have to be a canning jar. Canning is for long term storage.

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