Tomato Marmalade

Tomato Marmalade
Recipe type: Marmalade
Cuisine: British
  • 1 medium orange, peeled and quartered
  • 900g (2lb) tomatoes, peeled, cored and chopped
  • 30ml (2 Tbsp) lemon juice
  • 8cm (3 inches) stick cinnamon, broken into small pieces
  • 10ml (2 tsp) whole cloves
  • 1kg (2lb 3oz) sugar
  1. Quarter the orange and remove any pips.
  2. Slice the orange quarters very thinly to make transparent slices. Do this over a bowl to catch the juice.
  3. Combine orange slices, juice, tomatoes and lemon juice in a jam pan.
  4. Tie the cinnamon and cloves in cloth bag and add to the tomato mixture.
  5. Bring to a gentle boil, cover and simmer 10 minutes.
  6. Stir in sugar, bring to full boil, stirring constantly, and keep boiling until the mixture reaches setting point (about 10 minutes).
  7. Remove from heat. Remove the spice bag and skim off any scum from the surface.
  8. Pour into warm sterile jars, and seal tightly.
Removing the soft inner parts of the tomato helps to keep the marmalade firm and free of pips.

If you don't want to waste the inner parts and pips leave them in the mix, and boil for a little longer to drive off the extra moisture.

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