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Tomato Marmalade

chef.pierre's picture
  Oranges 4
  Lemons 2
  Cold water 1⁄2 Cup (8 tbs)
  Tomatoes 8

Peel oranges and lemons.
Cut away white pith, and discard.
Cut peel in thin strips; cover with 1/2 cup water, and bring to boil.
Simmer 15 minutes; drain.
Dip tomatoes in scalding water, and peel.
Halve peeled oranges and lemons, and discard pits.
Mince fruit pulp and tomatoes together.
Add cooked peel, minced fruit pulp and tomatoes; cover, and simmer about 20 minutes.
Boil uncovered 15 minutes.
Measure, and add equal amount of sugar.
Simmer uncovered, stirring occasionally, until ready to jell (use drip test described at beginning of section).
Ladle into sterilized jars; cover with melted paraffin

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 3.9 (24 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 493 Calories from Fat 31

% Daily Value*

Total Fat 4 g5.6%

Saturated Fat 0.48 g2.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 57.5 mg2.4%

Total Carbohydrates 124 g41.5%

Dietary Fiber 32.5 g130.1%

Sugars 84 g

Protein 15 g29%

Vitamin A 193.3% Vitamin C 834.1%

Calcium 44.6% Iron 22.4%

*Based on a 2000 Calorie diet

Tomato Marmalade Recipe