Tomato Marmalade Recipe
This Tomato Marmalade Recipe for canning includes oranges, lemons and cinnamon.
This Tomato Marmalade Recipe takes five minutes to process in a boiling water bath.
Photo By Fotolia/chrisdorney
The spiced peaches and icebox pickles, dilly beans
and tomatoes in every shape and form, the blackberry jam and hot pepper
jelly—it’s summer, and a whole world of summers past, in a jar. Pack the
pantry the way Grandma did, and put away the sweetest fruits and preserves, the
most tender savory vegetables, the taste of the sunny day and the scent of the
crisp harvest air, with more than 250 blue-ribbon canning and preserving
recipes culled from The Farmer’s Wife magazine. Along with instructions for canning
and preserving fruits and vegetables from your garden or the farmer’s market, The Farmer’s Wife Canning and Preserving Cookbook (Voyageur Press, 2009), like an old family
friend, offers recipes for using the tomato sauce, raspberry jam, peaches, and
other tasty fruits and vegetables that you’ve “put by.” The following recipe
comes from the section, “Preserved Tomatoes and Tomato Products.”
You can purchase this book from the GRIT store: The Farmer’s Wife Canning and Preserving Cookbook.
Tomato Marmalade Recipe
Makes about 9 half-pint jars
3 qt. ripe tomatoes (about 5
4 sticks cinnamon
6 whole allspice
1 tbsp. whole cloves
6 c. sugar
1 tsp. salt
Peel tomatoes and cut in
small pieces. Drain. Slice oranges and lemons very thin, then quarter slices.
Tie cinnamon, allspice, and cloves in a cheesecloth bag. Place tomatoes in
large kettle. Add sugar and salt; stir until dissolved. Add oranges, lemons,
and spice bag. Bring to a boil, stirring constantly. Continue to boil rapidly,
stirring constantly, until thick and clear (about 50 minutes). Remove from
heat; skim off foam. Fill hot marmalade into hot, sterilized half-pint jars,
leaving . inch of head space. Wipe rims of jars with a dampened, clean paper
towel; adjust two-piece metal canning lids.
Process 5 minutes in a boiling water bath.
—Adapted from the NCHFP
Learn the basics of canning
in this Home Canning Guide.
Recipes reprinted with
permission from The Farmer’s Wife Canning and Preserving
Cookbook, edited by Lela Nargi and
published by Voyageur Press, 2009. Buy this book from our store: The Farmer’s Wife Canning and Preserving Cookbook.