Ingredients for Citrus Tomato Marmalade
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How to Make Citrus Tomato Marmalade
- Core and cut the tomatoes into 1/2-inch pieces. Place in a colander and let drain for 15 minutes.
- Thinly slice the oranges and lemon. Quarter the slices.
- Place the cinnamon sticks and cloves in a cheesecloth bag, tie securely.
- In a large, heavy-bottomed kettle, combine the drained tomatoes, sugar, and salt. Stir until the sugar dissolves completely.
- Add the orange and lemon slices and the spice bag to the kettle.
- Bring the mixture to a rolling boil over medium-high heat, stirring constantly to prevent sticking and burning. Continue to boil rapidly, stirring frequently, until the marmalade thickens significantly (about 60-70 minutes). The marmalade will be ready when a small amount placed on a chilled plate sets quickly.
- Remove from heat and let stand for 10 minutes.
- Skim off any foam that has risen to the surface.
- Carefully ladle the hot marmalade into sterilized 1/2-pint jars, leaving 1/4 inch headspace.
- Wipe the jar rims clean, and seal tightly with lids.
- Process the jars in a boiling water bath for 5 minutes. Ensure jars are fully submerged.
- Remove jars and let cool completely. You should hear a popping sound as the jars seal. Store in a cool, dark place.
- Note: Recipe can be easily halved if needed.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
574g
Fat
0g
Carbs
50g
