Tomato marmalade is incredibly versatile. It’s delicious spread on toast, crackers, or scones. It can also be used as a glaze for meats, a topping for grilled cheese sandwiches, or a condiment for cheese boards.

Yield: ~ 9, half pint jars
Prep: 90 Minutes
Processing: 5 Minutes

Ingredients:
• 3 quarts ripe tomatoes (~5 ½ pounds tomatoes)
• 3 oranges
• 2 lemons
• 4 sticks cinnamon (3-inch pieces)
• 6 whole allspice
• 1 Tbsp whole cloves
• 6 cups granulated sugar
• 1 tsp salt

Instructions:
Prep:
• Prepare boiling water canner.
• Sterilize canning jars.
• Wash lids in warm soapy water and set aside with bands.
• 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.

Cook:
• 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.

Can:
• Fill hot marmalade into hot jars, leaving ¼ inch headspace.
• Wipe jar rim clean with a damp paper towel or cloth. Center lid on jar. Screw band down until
resistance is met, then increase to fingertip tight.
• Place jars in canner. Water must cover jars by 1 inch. Cover canner and bring water to a boil.

Process jars 5 minutes, adjusting for altitude. Turn off heat and remove canner lid. Let jars sit for 5
minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids
for seal, they should not flex when center is pressed. Remove rings and label jars. Store in a cool,
dark place.

Source: https://nchfp.uga.edu/how/make-jam-jelly/marmalades/tomato-marmalade/