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.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
Wash the tomatoes thoroughly and remove the stems. Chop the tomatoes into small pieces, discarding any tough core sections.
Step 2
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.
Step 3
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.
Step 4
Place a large, heavy-bottomed pot on the stove. Add the chopped tomatoes, citrus zest, citrus juice, and water to the pot.
Step 5
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.
Step 6
Add the granulated sugar, ground cinnamon, and ground ginger to the pot. Stir well to dissolve the sugar.
Step 7
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.
Step 8
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.
Step 9
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.
Step 10
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
| Serving size | (2181.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2288.0 |
| Total Fat 2.8g | 0% |
| Saturated Fat 0.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 62.9mg | 0% |
| Total Carbohydrate 592.2g | 0% |
| Dietary Fiber 22.5g | 0% |
| Total Sugars 558.8g | |
| Protein 13.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 302.4mg | 0% |
| Iron 4.0mg | 0% |
| Potassium 3070.1mg | 0% |
Source of Calories