Tomato Marmalade Recipe

article image
by AdobeStock/ortodoxfoto
Makes about 9 half-pint jars SERVINGS

Ingredients

  • 3 qt. ripe tomatoes (about 5-1/2 pounds)
  • 3 oranges
  • 2 lemons
  • 4 sticks cinnamon
  • 6 whole allspice
  • 1 tbsp. whole cloves
  • 6 c. sugar
  • 1 tsp. salt

Directions

  • 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 an 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.
PRINT RECIPE

Try making this tasty Tomato Marmalade Recipe for canning, which includes oranges, lemons, and cinnamon.

— Recipe adapted from the NCHFP

Learn the basics of canning in this Home Canning Guide.


Recipe reprinted with permission from The Farmer’s Wife Canning and Preserving Cookbook, edited by Lela Nargi and published by Voyageur Press, 2009.

“The Farmer’s Wife Canning & Preserving Cookbook”, edited by Lela Nargi, is a great resource…

Online Store Logo
Need Help? Call 1-866-803-7096