Spicy Tomato Marmalade

Spicy Tomato Marmalade

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Sue Glover


I first made this in 1983. The recipe was given to my now ex-husband by a retiring co-worker. Believe me when I say 2 jars of this wonderful marmalade were not nearly enough to have on hand! We made almost 60 pints of this that first summer! It did not last until spring! Awesome on homemade biscuits!!


★★★★★ 3 votes



  • 4-5 lb
    fully ripe tomatoes
  • 1 each
    orange and lemon
  • 1/4 c
    cider vinegar
  • 1 1/2 tsp
    each ground cinnamon and allspice
  • 3/4 tsp
    ground cloves
  • 3 c

How to Make Spicy Tomato Marmalade


  1. Peel, core and coarsely chop tomatoes (you should have 8 cups).
  2. Carefully remove thin outer peel from orange and lemon. Cut peel into thin slivers.
  3. Holding fruit over a bowl to catch juice, cut any remaining peel and the white membrane off the orange and lemon and discard.
  4. Coarsely chop the fruit.
  5. In a 5-quart dutch oven, combine the tomatoes, orange, lemon,slivered peel, vinegar,cinnamon, allspice,cloves, and sugar.
  6. Bring to boiling, reduce heat and simmer gently, uncovered, until reduced to 2 pints, it takes about 2 hours. Stir frequently to prevent sticking.
  7. While tomato mixture is simmering, prepare 2 pint canning jars. When mixture is reduced, fill jars to 1/8 inch from top of jar. Seal.

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About Spicy Tomato Marmalade

Course/Dish: Jams & Jellies

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