Spicy Tomato Marmalade Recipe

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Spicy Tomato Marmalade

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


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

About this Recipe

Course/Dish: Jams & Jellies