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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
  • Total Time
    Prep: 1-1/4 hours Process: 10 min.
  • Makes
    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

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 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.
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.
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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Reviews

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Average Rating:
  • Gunter
    Jun 20, 2019

    I made this today for the first time. If I make it again I will definitely take the seeds out of the tomatoes and add more tomatoes. This turned out more like an apple marmalade rather than a tomato marmalade. It seems to taste OK but thicker than a marmalade. I hope after it sets a few days maybe it will get better. I haven't decided if I will make it again or not. If I do I will definitely make some changes.

  • randcbruns
    Aug 13, 2016

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

  • FestusGirl2003
    Mar 6, 2016

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

  • noriespad
    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
    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
    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
    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
    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
    Aug 27, 2013

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

  • ruthwilliamson
    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.