Tomato Marmalade


Quantity: 9 half-pints

Jar size: Half-pints or pints


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


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

To Prepare Fruit and Spices:

2. Peel tomatoes; cut tomatoes in small pieces. Drain.

3. Slice oranges and lemons very thin; quarter the slices.

4. Tie cinnamon, allspice and cloves in a cheesecloth bag.

To Make Marmalade:

5. Place tomato pieces in a large kettle. Add sugar and salt; stir until dissolved.

6. Add oranges, lemons and spice bag.

7. Bring to a boil, stirring constantly. Continue to boil rapidly, stirring constantly, until thick and clear (about 50 minutes).

8. Remove from heat; skim off foam.

9. Fill hot marmalade into hot jars, leaving ¼ inch headspace.

10. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.

11. Process jars immediately in a Boiling Water Canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft


Half-pints or Pints

5 min

10 min

15 min


Source: So Easy to Preserve, 5th ed, 2006