2 cups granulated sugar
3 Cups Red Wine Vinegar – try the Red Wine Vinegar, or the Pinot Noir Wine Vinegar!
20 tomatoes, peeled, seeded, and diced
4-8 jalapeños peppers, seeded and finely diced
1 Tbsp cumin seed
20 black peppercorns
zest and juice of 2 oranges and of 2 lemons
Combine the sugar and vinegar in a large saucepan and simmer over medium heat for 5 to 10 minutes, until the mixture reaches a syrup consistency.
Stir in the tomatoes, jalapeños, cumin seed, peppercorns, orange and lemon zest, and juices.
Cook over low heat, stirring frequently, until the marmalade reaches a thick consistency, about 20-25 minutes, depending on the juiciness of the tomatoes.
Pour into a jar or other container and store in a container in the refrigerator.
* You could also omit the jalapeños and substitute Jalapeno Balsamic for the Red Wine Vinegar!