Tomato Lemon Marmalade

Tomato Lemon Marmalade

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Carolyn Fields


This is very good on toast. Tastes great with cornbread. Has a tart lemon flavor, but not too tart and not too sweet.


★★★★★ 1 vote

9 Half Pints
35 Min
1 Hr 5 Min
Stove Top


  • 5 medium
    ripe tomatoes
  • 4 c
    chopped, peeled tart apples (about 4 large)
  • 2 medium
    lemons, seeded and ground
  • 6 c
  • 2 1/4 tsp
    ground ginger
  • 8
    whole cloves

How to Make Tomato Lemon Marmalade


  1. Peel, quarter, & chop tomatoes. Drain in colander. Prepare apples and lemons while tomatoes drain.
  2. Transfer tomatoes to kettle, add apples & lemons. Cook and stir over medium heat for 15 minutes.
  3. Add 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.
  4. Ladle into jars. Process for 10 minutes in hot water bath. Yield: 9 half pints.

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About Tomato Lemon Marmalade

Course/Dish: Jams & Jellies

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