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

[iambecky]

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!

[decolady]

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.

[iambecky]

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

[Cherylptw]

No need to can it, just refrigerate.

[Harters]

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.

[nofunlatte]

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