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
Tomato Lemon Marmalade
Tomato Lemon Marmalade
Prep Time
1 hour 15 min
Cook Time
10 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
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.
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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