Citrus Tomato Marmalade
Brighten your breakfast spread with the zesty charm of Citrus Tomato Marmalade, a unique recipe that blends the sweetness of ripe tomatoes with the tangy burst of oranges and lemon. Infused with warm spices like ground cinnamon and ginger, this marmalade offers a balance of sweet, tart, and spiced flavors that’s perfect for slathering on toast, pairing with cheese boards, or even using as a glaze for roasted meats. The slow simmering process creates a thick, glossy consistency that locks in the vibrant flavors of fresh produce. With its homemade appeal and versatile uses, this citrus-infused tomato marmalade is a must-try for anyone who loves creative culinary twists. Make it ahead and store it in jars for the ultimate small-batch preserve that will elevate your pantry staples.
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Recipe Information
Ingredients
- 1000 grams Ripe tomatoes
- 2 large Oranges
- 1 large Lemons
- 500 grams Granulated sugar
- 0.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground ginger
- 250 milliliters Water
Instructions
Wash the tomatoes thoroughly and remove the stems. Chop the tomatoes into small pieces, discarding any tough core sections.
Wash the oranges and lemon. Use a vegetable peeler to remove their zest in thin strips, being careful to avoid the white pith. Set the zest aside.
Cut the oranges and lemon in half and juice them. Strain out any seeds but keep the pulp for additional flavor. Reserve the juice and set aside.
Place a large, heavy-bottomed pot on the stove. Add the chopped tomatoes, citrus zest, citrus juice, and water to the pot.
Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook for about 15 minutes, stirring occasionally, until the tomatoes break down and the mixture starts to thicken.
Add the granulated sugar, ground cinnamon, and ground ginger to the pot. Stir well to dissolve the sugar.
Continue simmering the marmalade over low heat for another 40-45 minutes, stirring frequently to prevent sticking or burning. The mixture should become glossy and thickened as it cooks.
To test for doneness, place a small spoonful of the marmalade on a chilled plate. If it holds its shape without spreading too much, it is ready. If it’s still runny, cook for a few more minutes and test again.
Once the marmalade has reached the desired consistency, remove it from the heat. Carefully ladle the hot marmalade into sterilized jars, leaving a small amount of headspace at the top.
Seal the jars tightly and allow them to cool to room temperature. Store in the refrigerator for up to 2 weeks, or process the jars in a water bath for longer shelf life.
Nutrition Facts
Calories |
583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.5 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 16 mg | 1% | |
| Total Carbohydrate | 144.8 g | 53% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 138.0 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 742 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
