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
75 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.
