Tomato Marmalade
Elevate your condiment game with this vibrant and flavorful Tomato Marmalade recipe, a delightful blend of sweet, tangy, and spiced goodness. Made with ripe tomatoes, zesty lemon juice, and fresh ginger, this unique spread incorporates warm notes of cinnamon and cloves for a subtle depth of flavor. Perfectly balanced between sweet and savory, this versatile marmalade is ideal for topping toast, pairing with cheese platters, or glazing roasted meats. With just 20 minutes of prep and easy-to-follow steps, you'll create a batch of homemade marmalade that will brighten your breakfasts and dinners alike. Preserve the summery essence of tomatoes with this delicious recipe, designed for short-term refrigerator storage or long-term canning. Keywords: tomato marmalade recipe, homemade preserve, sweet and savory condiment, tomato spread.
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Recipe Information
Ingredients
- 1000 grams ripe tomatoes
- 400 grams granulated sugar
- 60 ml lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh ginger
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
- 0.25 teaspoon salt
Instructions
Wash and core the tomatoes. Cut a small 'X' on the bottom of each tomato, then blanch them in boiling water for 30-40 seconds until the skin starts to peel. Transfer the tomatoes immediately to an ice-water bath to cool, then peel off the skins.
Chop the peeled tomatoes into small chunks, ensuring you remove as many seeds as possible. Place the chopped tomatoes in a large, non-reactive pot.
Add the granulated sugar, lemon juice, and lemon zest to the pot with the tomatoes. Stir well to combine.
Peel and finely grate the fresh ginger, and add it to the pot along with the ground cinnamon, ground cloves, and salt.
Place the pot over medium heat and bring the mixture to a gentle boil. Stir frequently to prevent sticking or burning.
Reduce the heat to low and simmer the mixture for 45-60 minutes, stirring occasionally. The marmalade will thicken as it cooks and reduce in volume. Use a wooden spoon to mash any large tomato chunks as the mixture softens.
To test if the marmalade is ready, chill a small plate in the freezer for a few minutes, then spoon a small amount of marmalade onto the plate. Tilt the plate slightly; if the marmalade holds its shape and doesn’t run, it’s ready. If it’s still too runny, cook for another 5-10 minutes and test again.
Once the marmalade reaches the desired consistency, remove it from the heat and let it cool slightly.
Transfer the marmalade to sterilized jars while still warm, leaving a 1/2-inch space at the top. Seal the jars tightly and let them cool completely at room temperature.
Store the sealed jars in the refrigerator for up to 3 weeks or process them in a water bath for long-term storage in the pantry.
Nutrition Facts
Calories |
1729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.3 g | 3% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 643 mg | 28% | |
| Total Carbohydrate | 446.3 g | 162% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 427.7 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 2475 mg | 53% | |
*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.
