Best 3 Tomato Lemon Marmalade Recipes

In the realm of culinary delights, few combinations can rival the tantalizing fusion of sweet and tangy flavors. When tomatoes, known for their vibrant crimson hue and juicy flesh, intertwine with the zesty brightness of lemons, a magical alchemy unfolds. The result is a delectable creation known as tomato lemon marmalade, a captivating spread that elevates toast, crackers, and desserts to new heights of culinary bliss. Whether you are a seasoned cook or embarking on your culinary journey, this article will guide you through the process of crafting this extraordinary marmalade, transforming your kitchen into a symphony of flavors.

Here are our top 3 tried and tested recipes!

TOMATO LEMON MARMALADE

Tomato Lemon Marmalade image

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

Ingredients

5 medium ripe tomatoes
4 cups chopped peeled tart apples (about 4 large)
2 medium lemons, seeded and finely chopped
6 cups sugar
2-1/4 teaspoons ground ginger
8 whole cloves

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.

GREEN TOMATO AND LEMON MARMALADE

Green Tomato and Lemon Marmalade image

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

Ingredients

1 lemon, thinly sliced and seeded
2 1/4 pounds green tomatoes (about 5 large tomatoes), cored and thinly sliced
3 1/4 cups sugar
2 tablespoons fresh lemon juice
Pinch of salt

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

TOMATO LEMON MARMALADE

Tomato Lemon Marmalade image

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

Ingredients

5 medium ripe tomatoes
4 c chopped, peeled tart apples (about 4 large)
2 medium lemons, seeded and ground
6 c sugar
2 1/4 tsp ground ginger
8 whole cloves

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.

Tips:

Choose ripe, firm tomatoes: This will ensure that your marmalade has a good flavor and texture.
Use a variety of tomatoes: This will give your marmalade a more complex flavor.
Add a little bit of lemon juice: This will help to brighten the flavor of the marmalade and prevent it from becoming too sweet.
Use a heavy-bottomed pot: This will help to prevent the marmalade from sticking and burning.
Stir the marmalade frequently: This will help to prevent it from sticking to the bottom of the pot and burning.
Let the marmalade cool completely before storing: This will help to prevent it from spoiling.

Conclusion:

Tomato lemon marmalade is a delicious and versatile condiment that can be used in a variety of ways. It can be enjoyed on toast, scones, or muffins. It can also be used as a glaze for chicken or fish. No matter how you choose to enjoy it, tomato lemon marmalade is sure to be a hit. So next time you have a glut of tomatoes, be sure to try making some of this delicious marmalade.