Name: Citrus Tomato Marmalade
Yield: 9 servings
Ingredients: 1 teaspoon ground nutmeg; 3 qts. peeled and sliced tomatoes (20 med. tomatoes); 6 cups sugar (5 ½ c. granulated and ½ c. brown); 1 teaspoon salt; 2 oranges; 2 lemons; 2 cups water (to boil lemon and orange rind); 4 sticks cinnamon; 2 teaspoons whole cloves

9 servings Source yield

Ingredients

1 teaspoon ground nutmeg
3 qts. peeled and sliced tomatoes (20 med. tomatoes)
6 cups sugar (5 ½ c. granulated and ½ c. brown)
1 teaspoon salt
2 oranges
2 lemons
2 cups water (to boil lemon and orange rind)
4 sticks cinnamon
2 teaspoons whole cloves

Make it step by step

Mix tomatoes, sugar, and salt in a large kettle and set aside. Peel oranges and lemons, slicing the peel very thin. Boil the peel in water for 5 minutes and drain. Add peel to tomatoes. Slice the orange and lemon pulp, remove the seeds, and add to tomatoes. Tie cinnamon and cloves in cheese cloth to make a spice bag, and add to tomatoes. Heat tomato mix to a boil. Cook rapidly, stirring almost constantly, until thickened (45 minutes or longer).
Remove the spice bag and discard. Pour the marmalade into hot sterile jars and seal. Store in a cool, dry, dark place.

Nutrition and portions

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Recipe source

Adapted from Foodista by Leah Rodrigues, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.

Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.

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