Tomato Marmalade

Tomatoes this summer are abundant enough that we cannot completely eat the ones we have, but there are not enough to preserve even a few pints.  To the rescue: Tomato Marmalade.  In the past I've served this tasty treat with cheese and bread.  But it is also quite good alongside fish (we piled it over grilled walleye tonight and wow, what a feast!).  Yesterday I added a hot red chili from the garden.  We glopped it over burrata and ate it with water crackers.  It would be great on biscuits, corn bread, pizza, pasta; maybe on a stick?  (The State Fair Cometh...)