Yellow Tomato Marmalade


  • 2 lemons, seeded and chopped, including the skins
  • 1 cup fresh orange juice
  • 2 pounds yellow tomatoes, peeled, seeded and chopped
  • 2 Granny Smith apples, peeled, cored and chopped
  • 2 cups sugar
  • 8 whole allspice
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      515 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 129 grams carbohydrates; 5 grams dietary fiber; 113 grams sugars; 3 grams protein; 58 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

7 eight-ounce jars


  1. 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.
  2. 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.

1 hour

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