The Black Krim Tomato is an heirloom variety that is noted for its excellent yet bold flavor with a slightly salty aftertaste. The color starts on the top with a dark green and purple changing to mahogany near the bottom. The flesh ranges from dark red to maroon. This recipe makes a maroon colored marmalade that is excellent as a relish on many different foods. I love to spoon it over fried green tomatoes, on crab cakes or on fried brie cheese. As an appetizer spoon it hot over fresh goat cheese and serve with crusty bread.
5 pounds of Black Krim or Cherokee Purple Tomatoes, peeled, seeded and diced
(I run them through the food processor until finely chopped – not pureed)
1 cup cider vinegar
1 cup sugar
4 garlic cloves mashed and finely chopped
Grated zest and juice of 1 lemon
2 tablespoons grated fresh ginger
½ teaspoon crushed coriander seeds
1 teaspoon red pepper flakes
1 teaspoon Kosher salt
In a large nonreactive pan combined all the ingredients. Bring to a simmer over medium heat then reduce to medium- low and cook, stirring occasionally, until thick and jamlike, about 3 hours. Near the end as it thickens, reduce the heat to low and stir more frequently to avoid scorching.
While still hot, ladle the marmalade into 3 hot sterilized canning jars, leaving ½ inch of headroom. Seal with hot lids and process the jars in a boiling water bath for at least 10 mintues. Remove the jars and store in a cool dark place for up to 1 year. If you do not choose to can the marmalade it can be stored in a glass jar in the refrigerator for up to 1 month. Makes about 3 half-pints.