A few years ago I made Tomato Marmalade - it was wonderful. I think it is in the Ball Canning book. It has grange and lemon in it. Mine didn't set, but it was the first time ever I tried my hand at canning. I did use it as a very runny 'marmalade', but I also used it to enhance my boneless skinless chicken breast fried in olive oil, man oh man. Really great! I added some to a chili I made too. I"d bet Sun Gold would be a wonderful choice for it.
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