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Herbed Tomato Marmalade

Updated: Oct 17, 2023

Similar to the tomato jam, I thought Herbed Tomato Marmalade was going to be disgusting. I couldn’t shake the idea that jams and jellies should be made from sweet fruits and berries. Adding herbs seemed so strange as well. And, well, a vegetable made into a jam just seemed WRONG! I should have known better. I love eating jalapeno jelly with cream cheese on crackers and this marmalade is perfect to eat the same way. It is also fabulous on a toasted baguette.

Herbed Tomato Marmalade on a cracker with cream cheese.

Herbed Tomato Marmalade

This recipe makes 5 half-pints of Herbed Tomato Marmalade. 

Ingredients to make Herbed Tomato Marmalade:

  • 3 pounds quartered tomatoes

  • 4.5 c sugar

  • 6 tbsp pectin

  • 1/4 c lemon juice

  • 2 tsp lemon peel

  • 1/2 tbsp minced garlic

  • 1 tsp basil

  • 1 tsp oregano

  • 1/2 tsp butter (optional)


Quarter and soften your tomatoes.

quarter and soften tomatoes

Soften the quartered tomatoes by simmering for about 20 minutes.

Process your softened tomatoes through a food mill.

food mill to remove skins and seeds

Process the soft tomatoes through a food mill or a blender if you prefer to keep the seeds and skins.

All of the ingredients to make herbed tomato marmalade.

add all ingredients except sugar

Place the milled tomatoes in a large saucepot and add the rest of the ingredients except the sugar.

Bring the mixture to a boil.

Add your sugar to the marmalade and bring it to a boil.

add sugar after bringing to a boil

Add the sugar and return to a hard rolling boil. Boil for 1 minute.

Equipment Preparation:

While your Herbed Tomato Marmalade is boiling on the stove it is time to prepare your canning equipment.

Place your pint jars in the oven to heat at 250 degrees Fahrenheit.

Place a small saucepan on the stove on simmer and insert your lids to soften the seals.

Fill your water bath canner half full with water and place it on the stove on low to begin heating. Do not let it get too hot, just warm it up.

Gather your ladle, jar lifter, lid lifter, chopsticks, clean cloth, and any other needed supplies for canning.

Filling and Processing Jars of Herbed Tomato Marmalade:

Filling jars of herbed tomato marmalade.

fill jars

Fill the jars leaving 1/4-inch headspace.

Use a chopstick to remove any air bubbles.

If you spilled on the edge or rim of the jar, use a clean cloth to wipe the rim clean.

Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight.

Process in a boiling water bath for 10 minutes if at sea level. Remember to adjust your processing time if you are above 1000 feet in elevation.

3 gorgeous half-pints of herbed tomato marmalade.

processing complete

Once your jars have completed processing, use the jar lifter to remove them from the boiling water bath canner. Space the jars about an inch apart on the counter for 24 hours to cool and completely seal.

If your jar did not seal, then place it in the refrigerator and use it immediately.

Store the sealed jars in your pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes. The quality is best during the first year.


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