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

Tomato Lemon Marmalade Recipe

Publisher Photo
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

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

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.

Directions

  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

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.

Reviews for Tomato Lemon Marmalade

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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!!

MY REVIEW
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.

MY REVIEW
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.

MY REVIEW
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!

MY REVIEW
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!

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