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recipe for ripe tomato marmalade
Jams & Nut Butters

Ripe Tomato Marmalade

Ripe Tomato Marmalade

Course Breakfast
Cuisine American
Servings 6 pints


  • 3 qt. tomatoes about I8 to 20 medium-sized, sliced, peeled
  • 2 lemons
  • 2 cups water
  • 4 sticks cinnamon (about 2- to 3-inch pieces)
  • 6 cups sugar
  • 1 tsp. salt
  • 2 tsp. whole cloves
  • 2 oranges


  • Combine tomatoes, sugar, and salt.
  • Peel oranges and lemons.
  • Slice peel very thin, boil in the water 5 minutes, and drain.
  • Slice orange and lemon pulp and remove seeds.
  • Add with rind to tomato mixture.
  • Put spices loosely in a thin, white cloth; tie top tightly; and add to tomato mixture.
  • Heat slowly to boiling; then cook rapidly, stirring constantly, for 45 to 60 minutes or until thickened.
  • Remove spice bag.
  • Pour marmalade into hot, sterile jars.
  • Seal.
  • Store in a cool, dry, dark place.


If you make this recipe, be sure to tag your photo #HoneybellsCookery.
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