Tomato Lemon Marmalade
By
Carolyn Fields
@cmaefields
1
This is very good on toast. Tastes great with cornbread. Has a tart lemon flavor, but not too tart and not too sweet.
Rating:
★★★★★ 1 vote
Serves:
9 Half Pints
Prep:
35 Min
Cook:
1 Hr 5 Min
Method:
Stove Top
Ingredients
- 5 medium
- ripe tomatoes
- 4 c
- chopped, peeled tart apples (about 4 large)
- 2 medium
- lemons, seeded and ground
- 6 c
- sugar
- 2 1/4 tsp
- ground ginger
- 8
- whole cloves
Step-By-Step
1Peel, quarter, & chop tomatoes. Drain in colander. Prepare apples and lemons while tomatoes drain.
2Transfer tomatoes to kettle, add apples & lemons. Cook and stir over medium heat for 15 minutes.
3Add sugar & ginger and stir until sugar dissolves. Tie cloves in a bag, add to kettle. Reduce heat, simmer 40 minutes.
NOTE: I've used ground cloves when I didn't have whole cloves.
NOTE: I've used ground cloves when I didn't have whole cloves.
4Ladle into jars. Process for 10 minutes in hot water bath. Yield: 9 half pints.
About Tomato Lemon Marmalade
Course/Dish: Jams & Jellies
