Food, Community And All Things Sustainable

August 24, 2011


Over run with pear or cherry tomatoes? 

Make tomato marmalade.  

What does one do with tomato marmalade? Spread it on toasted herb bread, or place a dab atop a slice of goat cheese on a cracker, or use as a condiment for a beef sandwich.  So goood......

Tomato marmalade can be simple – tomatoes and sugar boiled together until thick.  Herbs, such as rosemary, oregano or thyme can be added, and will enhance the flavor.

The formula:
  • For every pound of tomatoes, use a pound of sugar.
  • For every pound of sugar, use ½ cup water.
  • For every pound of tomatoes, use one bunch of herbs, ¼ cup or more, optional.
  • Yield: 1 half-pint jar for every pint or .75 pounds of pear or cherry tomatoes.  
  • One pint of tomatoes equals .75 pounds.
  • One pound of sugar equals 2.25 cups.

Yield: 4 half-pint jars

Kettle for cooking marmalade
Canner with jar rack and lid
4 sterilized half-pint jars with lids and bands
Jar lifter
Magnetized lid lifter
Small kettle for preparing hot lids

Herbs, optional
4 pints or 3 pounds pear or cherry tomatoes
3 pounds or 6.75 cups sugar
1 ½ cups water
Sherry vinegar or balsamic vinegar, optional

    • Wash tomatoes and remove stems.
    • Remove dead leaves from herbs, wash.
    • Put water, sugar and herbs (optional) into the kettle.
    • Put kettle on medium heat and stir to keep sugar from sticking.
    • Bring mixture to boil and boil for 1 minute.
    • Add tomatoes.
    • Leave lid off and do not stir.
    • Allow mixture to simmer, without stirring. The liquid will become clear as the tomatoes begin to sweat out their juice.
    • Cook until thick. Decreasing heat if necessary.
    • When the mixture begins to carmelize – taking on a brownish color - add a splash of sherry vinegar and stir.
    • Ladle hot marmalade into jars, leaving ½” head space.
    • Wipe the rim with a clean damp cloth.
    • Apply a hot lid and band.
    • Using a jar lifter, put jars into a boiling water bath canner.
    • Process in a boiling water bath: 10 minutes for half-pints.
    • Using a jar lifter, remove jars from canner and place atop a towel in a draft free area.
    • Listen for the ‘ping’ that indicates the jar is sealed.
    • When cool, press on the center of the lid to check for a seal – lid will be concave and have no “give.”
    • Remove band and reuse. 
    • Wipe jar and store in pantry.

    If you are new to canning or need a refresher, check out these articles on Sustainable Dakota Digest:

    Home Canning: How to Get Started

    First learned about tomato marmalade at Culiblog. Have been a fan ever since.

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