Making Jams and Jellies

Tomato Marmalade

• 3 quarts ripe tomatoes (about 5½ pounds tomatoes)
• 3 oranges
• 2 lemons
• 4 sticks cinnamon (3-inch pieces)
• 6 whole allspice
• 1 tablespoon whole cloves
• 6 cups sugar
• 1 teaspoon salt

Yield: About 9 half-pint jars

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

To Prepare Fruit and Spices – Peel tomatoes; cut tomatoes in small pieces. Drain. Slice oranges and lemons very thin; quarter the slices. Tie cinnamon, allspice and cloves in a cheesecloth bag.

To Make Marmalade - Sterilize canning jars. Place tomato pieces in a large kettle. Add sugar and salt; stir until dissolved. Add oranges, lemons and spice bag. Bring to a boil, stirring constantly. Continue to boil rapidly, stirring constantly, until thick and clear (about 50 minutes). Remove from heat; skim off foam. Fill hot marmalade into hot jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

This document was adapted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.

This marmalade was also printed in "How to Make Jellies, Jams and Preserves at Home." Home and Garden Bulletin No. 56. Extension Service, United States Department of Agriculture. 1982 reprint.

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