We’re having house guests for the weekend and I guess that’s my excuse for making a pie today. I followed, as I usually do, Martha’s recipe for Classic Apple Pie. I used half Granny Smith and half California Fuji.
Here’s a picture of it as it goes into the oven.
I picked up the item below in a severe discount bin somewhere. It makes a pattern in the top crust. After baking it doesn’t show up that great, really. I’m glad I didn’t pay much for it.
Last year I had some extra tomatoes, but not enough to bother with canning them. I made a half recipe of this marmalade and it was terrific. It’s really good on hard cheese like Spanish Manchego. It’s a combination of savory and sweet. This year, again I don’t really have enough tomatoes to can. So I thought I’d try this recipe again and spice it up Indian style.
Indian Spiced Tomato Marmalade
8 cups peeled, cored, coarsely chopped tomatoes (about 5 pounds)
1 Tbl. finely chopped ginger
1/2 cup cider vinegar
2 tsp. cumin
1 tsp. coriander
1 tsp. garam masala
t tsp. onion powder
1/4 tsp. cayenne (more or less to taste)
3 cups sugar
Place tomatoes in large non-reactive heavy bottomed pot. Wash orange and lemon. Peel the thin outer layer of the orange and lemon. Cut into thin strips and add to the pan. Cut away all pith from the remaining lemon and orange. Coarsely chop and add to the pan, along with any juices. Add the remaining ingredients.
Bring to a boil and reduce to a simmer. Simmer until very thick and reduced to about 4 cups, about 2 hours, stirring very frequently to prevent scorching.
Ladle hot marmalade into hot, sterilized half-pint jars, leaving 1/4” headspace. Clean rims, top with sterilized lids and screw on bands. Process for 10 minutes in a water bath.
Or omit processing and ladle into freezer jars or other containers leaving ample headspace if freezing. Keeps one month one the refrigerator or one year in the freezer.
This recipe is loosely based on Sunset Home Canning’s Spicy Tomato Marmalade.