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Tomato Lemon Marmalade Recipe

Tomato Lemon Marmalade Recipe photo by Taste of Home

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This is a marmalade I make for our church bazaar every fall. It always sells out in no time at all.—Mrs. Helen Witt, Minneapolis, Minnesota

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Tomato Lemon Marmalade Recipe

Prep: 1-1/4 hours Process: 10 min.

Yield: 36 Servings

75 10 85

Ingredients

5 medium ripe tomatoes
4 cups chopped peeled tart apples (about 4 large)
2 medium lemons, seeded and finely chopped
6 cups sugar
2-1/4 teaspoons ground ginger
8 whole cloves

Directions

Peel, quarter and chop the tomatoes; place in a colander to drain. Transfer to a Dutch oven; add apples and lemons. Cook and stir over medium heat for 15 minutes. Add sugar and ginger. Tie cloves in a cheesecloth bag; add to the pot. Bring to a boil, stirring occasionally, and cook until sugar has dissolved. Reduce heat; simmer for 40 minutes, stirring frequently.
Remove spice bag. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 9 half-pints.

Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

Nutritional Facts 1 serving (2 tablespoons) equals 142 calories, trace fat (trace saturated fat), 0 cholesterol, 3 mg sodium, 36 g carbohydrate, 1 g fiber, trace protein.

Originally published as Tomato Lemon Marmalade in Birds & Blooms August/September 2001, p33

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Tomato Lemon Marmalade

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(1-1) of 1 reviews

Reviewed on May. 03, 2013 by woodberries

I'm so glad I took a chance and made this unusual recipe. It's got a wonderful unique flavor. It's sweet, but not as sweet as other jams. Lemony but not strong lemon. Next time, I would probably just zest some lemons and add in the lemon juice instead of grinding the lemons..I just LOVE strong lemon flavor, but I love this jam even as is. Do yourself a favor and try it! I am making more for gifts.