Tomato Peach Marmalade
Capture the essence of summer in a jar with this Tomato Peach Marmalade, a sweet and tangy spread brimming with vibrant flavors. Juicy ripe tomatoes and succulent peaches are blended with zesty lemon, a hint of warm cinnamon, and a touch of fresh ginger to create a unique marmalade that’s perfect for toast, baked goods, or as a gourmet addition to cheese boards. This recipe combines simple, wholesome ingredients and an hour of slow simmering to achieve a perfectly thick, glossy texture. Whether you’re preserving the season or elevating your breakfast game, this homemade marmalade is a delightful way to savor summer’s bounty.
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Recipe Information
Ingredients
- 4 cups (chopped) ripe tomatoes
- 4 cups (peeled, pitted, and chopped) ripe peaches
- 3 cups granulated sugar
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon (grated) fresh ginger
- 1 teaspoon ground cinnamon
Instructions
Prepare the tomatoes by blanching them in boiling water for 30 seconds, then transferring them to an ice water bath. Remove the skins and chop the tomatoes into small pieces.
Peel, pit, and chop the peaches into small pieces. You can blanch the peaches if needed to make peeling easier.
In a large, heavy-bottomed pot, combine the chopped tomatoes, peaches, sugar, lemon zest, lemon juice, ginger, and cinnamon.
Bring the mixture to a boil over medium-high heat, stirring constantly to dissolve the sugar.
Reduce the heat to medium and let the mixture simmer, stirring occasionally, for about 50-60 minutes or until it thickens to a marmalade consistency. Skim off any foam that forms on the surface.
To test if the marmalade is ready, place a small spoonful on a chilled plate. If it holds its shape and is not runny, it is done. If it spreads, continue cooking for a few more minutes and test again.
Once the marmalade is ready, remove the pot from heat and let it cool slightly.
Transfer the marmalade into sterilized jars, leaving about 1/4 inch of space at the top. Seal the jars tightly and process them in a boiling water bath for 10 minutes if planning to store long-term.
Let the jars cool to room temperature. Check that the lids are sealed, then store the marmalade in a cool, dark place or refrigerate and consume within a few weeks.
Nutrition Facts
Calories |
2850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.5 g | 6% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 48 mg | 2% | |
| Total Carbohydrate | 736.4 g | 268% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 705.2 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 195 mg | 15% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 4125 mg | 88% | |
*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.
