Tomato Marmalade With Blood Oranges

Recipe Instructions Dip tomatoes in boiling water long enough to loosen skins, about 1 minute. Drain in colander, and remove skins. Chop tomatoes, and place in large preserving pan. Peel lemon and oranges, and reserve rinds. Slice fruit, and remove seeds. Chop fruit, and add to tomatoes. Shred reserved rinds in food processor, or cut into thin shreds with sharp knife. Add to tomatoes. Preheat oven to 375 degrees. Bring tomato mixture to a rolling boil over high heat, and cook 8 minutes. Meanwhile, place sugar in pan, and set pan in oven 8 minutes. Remove sugar from oven, and pour into tomatoes, stirring constantly until shredded rinds become transparent, about 15 minutes. Pour marmalade into hot, sanitized preserve jars, and seal with screw-on lids by turning jars upside down 5 minutes before setting upright. Let marmalade stand two weeks before using. This recipe yields about 4 pints. Per Serving: 30 Cal; 0g Prot; 0g Total Fat (0 Sat. Fat); 8g Carb.; 0mg Chol; 0mg Sod.; 0g Fiber; 7g Sugar.