Active Time

　　40 minutes

　　Total Time

　　1 day

　　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 minutes Start to finish: 1 day

　　

Ingredients

Makes 3 (1/2-pint) jars

　　3 pounds 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)

　　

Step 1

If desired, sterilize jars , lids, and screw bands.

　　

Step 2

Chill 2 small plates (for testing marmalade).

　　

Step 3

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).

　　

Step 4

If not processing, cool marmalade, uncovered, then chill in an airtight container (preferably glass).

　　

Step 5

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.

　　

Step 6

Seal, process, and store filled jars (and boil marmalade in jars 10 minutes).

　　

Step 7

Let marmalade stand in jars at least 1 day for flavors to develop.

　　Cooks' note:

　　• Marmalade keeps, chilled, 3 weeks.