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Tomato Lemon Marmalade Recipe

Tomato Lemon Marmalade Recipe

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. YIELD:36 servings


  • 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


  • 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.

Nutritional Facts

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

Reviews for Tomato Lemon Marmalade

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randcbruns User ID: 828588 252607
Reviewed Aug. 13, 2016

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

FestusGirl2003 User ID: 1366545 245007
Reviewed Mar. 6, 2016

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

noriespad User ID: 5603099 36413
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!!"

ItalianFoodQueen User ID: 6495884 73273
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."

roofus User ID: 4065640 123245
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."

sstetzel User ID: 158954 90128
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!"

kitzer User ID: 4188178 73271
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!"

Cat57 User ID: 3768191 90120
Reviewed Aug. 27, 2013

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

ruthwilliamson User ID: 6319771 87863
Reviewed 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."

altansey User ID: 6943617 30968
Reviewed Aug. 27, 2013


For the tomato lemon marmalade, do you use the whole lemon, rind and all?
Thank you,
Ann Tansey"

woodberries User ID: 7249719 55601
Reviewed May. 3, 2013

"I'm so glad I took a chance and made this unusual recipe. It's got a wonderful unique flavor. It's sweet, but not as sweet as other jams. Lemony but not strong lemon. Next time, I would probably just zest some lemons and add in the lemon juice instead of grinding the lemons..I just LOVE strong lemon flavor, but I love this jam even as is. Do yourself a favor and try it! I am making more for gifts."

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