Tomato Lemon Marmalade

Name: Tomato Lemon Marmalade
Prep time: 1 h 15 min
Cook time: 10 min
Total time: 1 h 25 min
Yield: 9 half-pints.
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

TOTAL TIME: Prep: 1-1/4 hours Process: 10 min. YIELD: 9 half-pints.

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

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

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.

Nutrition Facts

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

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