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
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 tomatoes
Soften the quartered tomatoes by simmering for about 20 minutes.
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.
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 sugar after bringing to a boil
Add the sugar and return to a hard rolling boil. Boil for 1 minute.
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:
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.
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.