Tomato Lemon Marmalade Recipe
Tomato Lemon Marmalade Recipe photo by Taste of Home
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Tomato Lemon Marmalade Recipe

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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
TOTAL TIME: Prep: 1-1/4 hours Process: 10 min.
MAKES:36 servings
TOTAL TIME: Prep: 1-1/4 hours Process: 10 min.
MAKES: 36 servings


  • 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

Nutritional Facts

2 tablespoon: 142 calories, 0g fat (0g saturated fat), 0mg cholesterol, 3mg sodium, 36g carbohydrate (34g sugars, 1g fiber), 0g protein .


  1. 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.
  2. Remove spice bag. Carefully ladle hot mixture into nine hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. 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.
Originally published as Tomato Lemon Marmalade in Birds & Blooms August/September 2001, p33

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randcbruns 252607
Reviewed Aug. 13, 2016

"Good balanced flavor. Like others mentioned I prefer this with finer chopped apples."

FestusGirl2003 245007
Reviewed Mar. 6, 2016

"Very good. I agree with the review chop the apples a little smaller. Great on baked chicken!"

noriespad 36413
Reviewed Sep. 19, 2013

"This is by far one of the best marmalade recipes I have ever made!! The tomato flavor didn't stand out but together with the lemons created a well rounded flavor. You are going to love t his!!"

ItalianFoodQueen 73273
Reviewed Sep. 9, 2013

"I just made this jam and loved it. After reading reviews I made sure I cut apples and lemons into small pieces before cooking. I subsituted a cinnamon stick instead of cloves as my family loves cinnamon. I did everything else like called for in recipe except while cooking at the half way point I noticed fruit and lemon still large pieces so I put in my immersion mixer (I hope that is how you call it I live in Italy and that is how we call it) and ground up all the large pieces of lemon peal and apple that had remained. It came out super and I know it will make great gifts especially for the holidays. I think it will be great with bread and cheese trays! Thank you so much cannot wait to make another batch with lemons and tomatos from our garden."

roofus 123245
Reviewed Sep. 3, 2013

"The taste is very good but next time I will chop the apple finer as it didn't cook down, still chunky. Glad I tried this "different " recipe."

sstetzel 90128
Reviewed Aug. 27, 2013

"Absolutely use the entire lemon, rind and all!

Ruthwillimason I would do a little research, see if you can find other freezer marmalades and adapt this recipe accordingly. Good luck!"

kitzer 73271
Reviewed Aug. 27, 2013

"I think I will use my food processor for the lemons.

I know this is a Marmalade, but my preference is for a smaller grind instead of a fine chop, of the whole lemons!"

Cat57 90120
Reviewed Aug. 27, 2013

"I am also wondering if you use the rind of the lemon? thanks much :)"

ruthwilliamson 87863
Reviewed Aug. 27, 2013

"I'm wondering if there is a way to adapt this to make it a freezer-type recipe. It would be more convenient for our family since we all love freezer jam."

altansey 30968
Reviewed Aug. 27, 2013


For the tomato lemon marmalade, do you use the whole lemon, rind and all?
Thank you,
Ann Tansey"

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