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Aug 21, 2010 02:26 PM

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

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

    1. 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. No need to can it, just refrigerate.

        1. 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. 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.