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?
Thanks so much all for the advice! I won't worry about canning then. In case anyone is interested:
5 lbs tomatoes
3 cups sugar
2 oz fresh ginger grated
one cinnamon stick
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