Indulge in a burst of citrusy goodness with our tantalizing Citrus Tomato Marmalade. This unique and flavorful marmalade combines the vibrant flavors of oranges, lemons, limes, and grapefruit with the juicy sweetness of tomatoes, creating a delightful balance of sweet and tangy. Perfect as a spread on toast, a filling for pastries, or as a glaze for grilled meats, this marmalade is a versatile treat that will elevate any dish. Our collection of recipes includes a classic citrus tomato marmalade, a spicy habanero-infused version for those who love a kick, and a low-sugar option for those watching their sugar intake. With step-by-step instructions and helpful tips, these recipes are perfect for both experienced and novice cooks. So, grab your apron and embark on a culinary journey that will leave your taste buds dancing!
Here are our top 12 tried and tested recipes!
TOMATO LEMON MARMALADE
This is a marmalade I make for our church bazaar every fall. It always sells out in no time at all.-Mrs. Helen Witt, Minneapolis, Minnesota
Provided by Taste of Home
Time 1h25m
Yield 9 half-pints.
Number Of Ingredients 6
Steps:
- Peel, quarter and chop the tomatoes; place in a colander to drain. Transfer to a Dutch oven; add apples and lemons. Cook and stir over medium heat for 15 minutes. Add sugar and ginger. Tie cloves in a cheesecloth bag; add to the pot. Bring to a boil, stirring occasionally, and cook until sugar has dissolved. Reduce heat; simmer for 40 minutes, stirring frequently., Remove spice bag. Carefully ladle hot mixture into nine hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 142 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 36g carbohydrate (34g sugars, Fiber 1g fiber), Protein 0 protein.
EARLY GIRL TOMATO MARMALADE
Provided by Rachel Saunders
Categories Tomato Orange Summer Edible Gift
Yield Approximately: eleven to twelve 8-ounce jars
Number Of Ingredients 7
Steps:
- Day 1
- First, prepare the lemon and orange slices: Place the slices in a wide stainless-steel kettle and cover amply with cold water. Bring to a boil over high heat, boil for 1 minute, and then drain, discarding the liquid. Return the slices to the kettle and cover with 1 inch cold water. Bring to a boil over high heat, then decrease the heat to medium and cook, covered, at a lively simmer for 30 to 40 minutes, or until the fruit is very tender.
- While the citrus is cooking, prepare the tomatoes: Bring a medium kettle of water to a boil, then carefully drop the tomatoes into the water to loosen their skins. Leave the tomatoes immersed for 1 minute, then drain them in a large colander. When they are cool enough to handle, peel them over a large bowl, discarding the skins. Using your hands, gently tear the tomatoes into medium pieces.
- When both the citrus slices and tomatoes are ready, put them together into a nonreactive heatproof storage container with the sugar, lemon juice, and saffron, stirring well to combine. Cover tightly and refrigerate overnight.
- Day 2
- Place a saucer with five metal teaspoons in a flat place in your freezer for testing the marmalade later.
- Remove the tomato mixture from the refrigerator and transfer it to an 11- or 12-quart copper preserving pan or a wide nonreactive kettle. Add the cinnamon stick and stir well to incorporate any undissolved sugar.
- Bring the mixture to a boil over high heat. Cook at a rapid boil until the setting point is reached; this will take a minimum of 30 minutes, but may take longer depending on your individual stove and pan. Initially, the mixture will bubble gently for several minutes; then, as more moisture cooks out of it and its sugar concentration increases, it will begin to foam. Do not stir it at all during the initial bubbling; then, once it starts to foam, stir it gently every few minutes with a heatproof rubber spatula. As it gets close to being done, stir it slowly every minute or two to prevent burning, decreasing the heat a tiny bit if necessary. The marmalade is ready for testing when it turns slightly shiny and its bubbles become very small.
- To test the marmalade for doneness, remove it from the heat and carefully transfer a small representative half-spoonful to one of your frozen spoons. It should look glossy, with tiny bubbles throughout. Replace the spoon in the freezer for 3 to 4 minutes, then remove and carefully feel the underside of the spoon. It should be neither warm nor cold; if still warm, return it to the freezer for a moment. Tilt the spoon vertically to see whether the marmalade runs; if it does not run, and if its top layer has thickened to a jelly consistency, it is done. If it runs, cook it for another few minutes, stirring, and test again as needed.
- When the marmalade has finished cooking, turn off the heat but do not stir. Using a stainless-steel spoon, skim off any surface foam and discard. Remove the cinnamon stick. Pour the marmalade into sterilized jars and process according to the following instructions.
- Sterilization & Storage
- When making preserves, be sure to sterilize your jars and lids, unless you plan to eat your jam right away. Although jams and marmalades are unlikely to become contaminated with anything toxic, it is important to eliminate even the minutest risk.
- There are many ways to sterilize jars, including putting them in a canning kettle or a sterilizing dishwasher, but my preferred way is in the oven. This method is easier than the other methods and, if you use an oven thermometer, is virtually foolproof. To sterilize jars and lids in the oven, first be sure they are perfectly clean. Place the clean jars upright with an equal number of clean unused lids on a baking sheet or sheet pan in a preheated 250°F oven. They should remain in the oven for a minimum of 30 minutes to ensure they are heated through. Remove them from the oven right when you need to fill them. After you have filled them, leaving 1/4 inch of room at the top, wipe the rims with a clean, damp cloth. Put the lids on, being careful to screw them on just until they are snug, and replace the jars in the oven for 15 minutes or so to ensure they are completely sterilized. They will seal as they cool.
- Sometimes the jars can become a little bit too hot when using this method, so before filling them, test their temperature first. Pour a little jam into one, and if it bubbles or boils in the jar, wait a few moments before filling the jars.
- Upon removing your filled jars from the oven, place them 1 inch apart on a drying rack to set overnight at room temperature. Do not jiggle or disturb them during this time, as this may disrupt their ability to set correctly. As the preserves cool, you may hear a few little pops as the lids seal. Before putting your preserves away, be sure to feel the top of each lid to verify that it has sealed; it should be curving in very slightly in the middle. If any jars have not sealed, put them in the refrigerator for safekeeping.
- To store sealed preserves, label and date them and keep them in a cool, dark place until you open them. After you open a jar, keep it in the refrigerator. You may also keep higher-sugar preserves at room temperature, assuming you plan to eat them within a few weeks or so. Low-sugar preserves should always be refrigerated once opened, unless you plan to consume them right away.
GREEN TOMATO AND LEMON MARMALADE
Here is a surprising, and quick, way to use up the green tomatoes that you couldn't resist at the farmers' market. Tangier, more complex and looser than most marmalades, this one offers candied slivers of fruit suspended in a thick, honeyed syrup that is just jellied enough to spread, yet runny enough to be dolloped over ice cream, or perhaps some leftover mascarpone.
Provided by Melissa Clark
Categories condiments
Time 45m
Yield 1 3/4 cups
Number Of Ingredients 5
Steps:
- Bring lemon slices to a boil in a pot of water. Drain.
- Combine all ingredients in a saucepan along with 1/4 cup water, and bring to a simmer, stirring, to dissolve sugar. Cook at a bare simmer until tomatoes and lemon slices are translucent and syrup thickens, 20 to 30 minutes. Cool completely; store in refrigerator.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 0 grams, Carbohydrate 86 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 42 milligrams, Sugar 84 grams
CITRUS MARMALADE
It's decidedly more involved than your average preserves, but homemade marmalade is worth the effort. High amounts of natural pectin, acid and bitterness make citrus fruits (namely oranges, lemons and grapefruits) ideal for preserving. And there are many paths to a satisfying result: Some recipes call for boiling the whole fruit until it's tender, then slicing it before simmering it again in a sugar syrup for a very thick, nearly opaque marmalade. Others use only the peel and juice, discarding the insides for a crystal-clear result. Our recipe takes a third tack, using the whole fruit, separated with some savvy knife skills for a marmalade that lands somewhere between the other two. Perhaps the best part of making your own marmalade is the ability to control the texture of your final product. Do you prefer a thick-cut marmalade? Or one with a more uniform, delicate texture? No matter your answer, be sure to soak the sliced peels for at least eight hours to allow them to fully soften, or else they might become tough - more candied peel than evenly cooked preserves.
Provided by Alison Roman
Categories breakfast, brunch, jams, jellies and preserves
Time 2h
Yield About 4 cups (4 8-ounce jars)
Number Of Ingredients 4
Steps:
- Cut the citrus: Using a sharp knife, slice off the top and bottom of the citrus so it sits sturdily on the cutting board. Slice off the peel and white pith in sections, starting at the top and following the curve of the fruit. (You should have a pile of peels and a few naked fruit.)
- Thinly slice the peels (with the pith) no thinner than 1/8 inch and no thicker than 1/4 inch, place them in a large bowl and set aside.
- Halve the fruit and remove any visible seeds. Thinly slice about 1/4-inch thick (white membrane and all), removing any seeds you might have missed. Add the fruit to the peels, and cover with 3 to 5 cups of water, taking note of how much water you used. Let this sit for at least 8 hours and up to 24 hours in the refrigerator. (This will help extract the pectin slowly as well as soften the peels.)
- Make the marmalade: Place a small plate in the refrigerator to chill. (You'll use this later.)
- Place the peels, fruit and water in a large pot. Add enough water to bring the total to 6 cups and bring to a strong simmer over medium-high heat.
- Cook the citrus until the peels have begun to soften and turn translucent, and the liquid has reduced by about three-fourths, 40 to 50 minutes.
- Add sugar and any add-ins and continue to cook, stirring occasionally at first, then more frequently as the marmalade cooks and the juices thicken. Continue until most of the liquid has evaporated and the peels are totally softened and almost completely translucent, another 40 to 50 minutes.
- As the marmalade cooks, the liquid reduces, the sugars thicken and the natural pectins activate. You'll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tarlike boil with larger bubbles: This is the stage at which it's most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate at the bottom of the pot, making the fruit more likely to burn.) It's also the stage at which splattering may occur, so take care in stirring.
- When the marmalade reaches this point, add lemon juice and continue to cook, stirring constantly until the jam has returned to its previously thickened state, about another 5 minutes. At this stage, the mixture should look thick and viscous with bits of the peel floating around. The peels will never break into the liquid as with a jam: This is O.K.
- To test the jam's thickness, spoon a bit onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it's not there yet, cook it for a few more minutes.
- Remove from heat and discard the vanilla bean, if used. Divide among jars, leaving 1/4 inch of space at the top, and seal immediately. Can the marmalade (our How to Make Jam guide has detailed instruction), or store in the refrigerator.
CITRUS TOMATO MARMALADE
Make and share this Citrus Tomato Marmalade recipe from Food.com.
Provided by Dancer
Categories Spreads
Time 1h20m
Yield 9 half pints
Number Of Ingredients 7
Steps:
- Cut tomatoes into small pieces, drain.
- Slice oranges and lemons very thin; quarter the slices.
- Tie cinnamon sticks and cloves in cheesecloth bag.
- Place tomatoes in large kettle, add sugar and salt and stir until dissolved.
- Add oranges, lemons and spice bag.
- Boil mixture rapidly, stirring constantly until thick (about 50 minutes).
- Remove from heat; skim foam.
- Pour into 1/2 pint jars and seal.
- Process 5 minutes in boiling water bath.
- Recipe can be halved.
YELLOW TOMATO MARMALADE
Provided by Florence Fabricant
Categories side dish
Time 1h
Yield 7 eight-ounce jars
Number Of Ingredients 6
Steps:
- Combine the lemons and orange juice in a blender or food processor and process until the lemon is finely chopped. Transfer to a large, heavy saucepan, bring to a simmer and cook over medium-high heat until the lemon becomes transparent.
- Add the remaining ingredients and continue to simmer over medium heat until they have thickened, about 30 minutes. Spoon into sterilized eight-ounce jelly jars and seal with paraffin or cover with canning lids and process in a boiling water bath for 10 minutes, then allow to cool, check lids and store in a dark place.
Nutrition Facts : @context http, Calories 296, UnsaturatedFat 0 grams, Carbohydrate 75 grams, Fat 1 gram, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 33 milligrams, Sugar 65 grams
THREE-CITRUS MARMALADE
This recipe was developed by pastry chef Kim Boyce. Try it as a filling for her Marmalade Barley Scones.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 3 cups
Number Of Ingredients 4
Steps:
- Put a small plate into the freezer for testing the jam later. Scrub and dry the citrus. With a vegetable peeler, strip the zest (the outermost layer of the rind) from 1 orange, 2 blood oranges, and 2 Meyer lemons. Slice the strips into thin matchsticks about 1/16th inch in width. Add the strips to a small pot and cover with cold water. Over high heat, bring the pot to a boil and boil for 30 seconds. Drain the strips, rinse with cold water, and set aside.
- Cut both ends of each fruit. Using the side of your knife, remove the white pith and peel of each fruit. Discard the peels. Cut the fruit into quarters, removing any seeds or hard, pithy centers. Chop each fruit into roughly 1-to-2-inch pieces, saving all of the juice that drips onto the cutting board.
- Measure the fruit and any remaining juice (you should have about 6 cups.) Transfer to a medium heavy-bottomed pot. Add 6 cups water to the pot with the fruit and bring the mixture to a boil over high heat.
- When the mixture comes to a boil, lower the heat to medium. Cook fruit syrup, uncovered, for 1 hour, or until it has reduced by half. Periodically skim off white foam that accumulates at the top, and stir occasionally.
- Add the blanched zest and the sugar to the pot. Stir to combine, increase the heat to high, and bring the mixture to a boil. Reduce the heat to medium, and cook, about 10 minutes. The mixture should be at a bubbling simmer. After 10 minutes begin to stir the marmalade constantly. Cook for about 20 minutes more.
- The marmalade is ready when it is thick enough that a spoon leaves a trail at the bottom of the pan.
- Remove the plate from the freezer. Test the marmalade by placing a spoonful of it on the plate. It should thicken promptly. Prepare an ice water bath.
- Carefully pour marmalade into a medium bowl, scraping any bits with a spatula. Set the bowl into an ice water bath. Let cool slightly, stirring, about 5 minutes. Cover surface with plastic wrap and let cool completely. Store in airtight containers in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 64 g, Fiber 1 g
TOMATO LEMON MARMALADE
This is very good on toast. Tastes great with cornbread. Has a tart lemon flavor, but not too tart and not too sweet.
Provided by Carolyn Fields
Categories Jams & Jellies
Time 1h40m
Number Of Ingredients 6
Steps:
- 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.
SMALL-BATCH OLD FASHIONED TOMATO MARMALADE (CANNING)
An old family recipe, but not MY family! Make the variation with ginger root for a great option to serve with chicken, pork, or fish.
Provided by zeldaz51
Categories Vegetable
Time 1h25m
Yield 6 cups
Number Of Ingredients 4
Steps:
- Place tomatoes in a very large non-reactive saucepan.
- Halve and seed oranges and lemon. Finely chop fruit in food processor or blender and add to tomatoes. Bring mixture to a full boil over high heat. Slowly add sugar, stirring until sugar is completely dissolved. Return to a boil and boil rapidly until mixture forms a gel, about 1 hour, stirring frequently. Remove from heat.
- Ladle into hot jars and process for 10 minutes in a boiling water bath.
- VARIATION, GINGERED TOMATO MARMALADE. Add 3 tablespoons finely chopped peeled gingerroot during cooking.
Nutrition Facts : Calories 574.6, Fat 0.4, SaturatedFat 0.1, Sodium 9, Carbohydrate 147.2, Fiber 3.5, Sugar 143, Protein 2
GREEN TOMATO AND LEMON MARMALADE
Serve the marmalade with crackers or bread and a firm cheese, such as cheddar or manchego.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Number Of Ingredients 6
Steps:
- Place lemon slices in a medium pot, and add enough cold water to cover by 2 inches. Bring to a boil, and drain.
- Place lemons, tomatoes, sugar, lemon juice, salt, and water in a large saucepan over medium heat. Bring to a simmer, stirring until sugar dissolves, and cook until lemon slices are translucent and syrup has thickened, 30 to 35 minutes. Let cool. Cover, and refrigerate for up to 1 week.
CITRUS MARMALADE
Have some citrus fruits threatening to go soft in your fruit bowl? Make a zingy marmalade - as well as spreading it on your toast, it makes a lovely gift
Provided by Liberty Mendez
Categories Condiment
Time 3h55m
Yield Makes 6 x 455ml jars
Number Of Ingredients 2
Steps:
- Chill a saucer in the freezer, ready for checking the setting point of your jam later. Wash the citrus fruits and remove the top parts that were attached to the stalks.
- Put the whole citrus fruits in a large saucepan with 2½ litres of cold water. Bring to the boil, then cover the pan and simmer for 2 hrs 30 mins, or until the skins can be pierced easily with a small knife.
- Use a slotted spoon to scoop the fruits out of the liquid and set aside to cool for at least 10-15 mins. Measure out 1.5 litres of the liquor and pour it back into the pan. If you don't have enough, top up with water.
- Halve the citrus fruits, remove the pips and set aside. Cut the peel and flesh into thin 0.2 cm strips (depending on how thick-cut you would like it to be). Tip all of the flesh and skin, along with any juices, back into the pan with the liquid. Put the pips in a small piece of muslin and tie up with string. Add this to the pan as well, which will help the setting process.
- Tip in the sugar and bring to the boil, stirring frequently. Continue to boil rapidly for 45-50 mins - it should reach 105C. Test the setting point by dropping a little marmalade onto the chilled saucer, allowing it to cool for 1 min, then push gently with your finger. If it crinkles, it has reached the setting point. If it doesn't, continue to boil and check again after 5-10 mins.
- Leave the marmalade to cool in the pan for 10-15 mins, then carefully scoop out the muslin bag using a slotted spoon. Gently stir the marmalade in one direction to disperse any air bubbles, then pour into sterilised jars and seal with a lid. Find out how to sterilise jars. Will keep for up to a year.
Nutrition Facts : Calories 46 calories, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 0.4 grams fiber
TOMATO MARMALADE
This is a nice way to show off your garden tomatoes and makes a nice Holiday food gift as well! A break from the traditional orange marmalade.
Provided by Steve P.
Categories Sauces
Time 1h30m
Yield 8 Eight ounce jars
Number Of Ingredients 6
Steps:
- REMOVE peel from tomatoes and cut in small pieces.
- Slice oranges and lemons very thin and quarter the slices.
- Pour off juice from the tomatoes.
- Add sugar.
- Stir until the sugar is dissolved.
- Add oranges, lemons, and spices which have been tied loosely in cheesecloth bag.
- Place mixture over high heat and boil rapidly, stirring often.
- Cook until clear and thick (about 50 minutes).
- Pour into sterilized jars to within 1/2 inch of top.
- Put on cap, screw band firmly tight.
- Process in Boiling Water Bath 10 minutes.
Tips:
- Choose ripe, flavorful tomatoes and citrus fruits. This will ensure that your marmalade has the best possible flavor.
- Use a variety of citrus fruits to create a complex flavor profile. Oranges, lemons, limes, and grapefruit are all good choices.
- Don't be afraid to experiment with different spices and herbs. A little bit of ginger, cinnamon, or cardamom can add a lot of flavor.
- If you want a smoother marmalade, puree the tomatoes and citrus fruits before cooking. This will also help to reduce the cooking time.
- Be patient! Marmalade takes time to cook down. Don't rush the process, or you'll end up with a runny marmalade.
Conclusion:
Citrus tomato marmalade is a delicious and versatile condiment that can be used on toast, sandwiches, and even as a glaze for chicken or fish. It's also a great way to use up extra tomatoes and citrus fruits. With a little patience, you can easily make your own citrus tomato marmalade at home. So what are you waiting for? Get started today!
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