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Spicy Tomato Marmalade

(1 Votes)


  • 4 to 5 pounds fully ripe tomatoes
  • 1 each orange and lemon
  • 1/4 cup cider vinegar
  • 1 1/2 teaspoon each ground cinnamon and allspice
  • 3/4 teaspoon ground cloves
  • 3 cups sugar

Rinse, peel, core, and coarsely chop tomatoes, to make 8 cups. With a vegetable peeler, carefully remove thin outer peel from orange and lemon; cut peel into julienne strips. Holding fruit over a bowl to catch juice, cut and discard remaining peel and white membrane from orange and lemon; coarsely chop fruit. Place tomatoes, orange, lemon (plus any juice) and peel in a 5 quart pot. Stir in vinegar, cinnamon, allspice, cloves, and sugar until well blended. Bring mixture to a boil; reduce heat and simmer, uncovered for about two hours or until reduced to about two pints. Stir occasionally to prevent sticking. Prepare 4 half-pint canning jars.

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