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Tomato Lemon Marmalade

 Tomato Lemon Marmalade
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
36 ServingsPrep: 1-1/4 hours Process: 10 min.


  • 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


  • 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 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.
  • 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.

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Tomato Lemon Marmalade (continued)

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.