This is a wonderful marmalade recipe using fresh garden grown tomatoes, lemon, garlic and fresh herbs. Delicious on toast or crackers. Courtesy Jams and Jellies Made Pure and Simple, by Ball Home Canning.
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Units: US | Metric
- 1Prepare home canning jars and lids according to manufacturer's instructions. (*See tips below).
- 2Place prepared tomatoes in large saucepot; cover and simmer 10 minutes.
- 3Combine cooked tomatoes, lemon peel, lemon juice, garlic, herbs and pectin in a large saucepot.
- 4Bring mixture to a boil, stirring constantly. Add sugar, stirring until dissolved.
- 5Returrn to a rolling boil. Boil hard one minute, stirring constantly.
- 6Remove from heat and skim foam, if necessary.
- 7Carefully ladle hot marmalade into hot jars, leaving 1/4-inch headspace.
- 8Adjust caps.
- 9Process 10 minutes in a boiling water canner.
- 10Yield: about five 8-ounce jars.
- 12*PREPARING JARS AND LIDS: Visually examine jars and sealing surfaces for nicks, cracks and sharp edges. Wash and rinse jars and lids. Heat jars and lids in a saucepot of simmering water (180 degrees F). Leave the jars and lids in hot water until ready to use. When preparing jelly, jars must be boiled 10 minutes to sterilize. Do not boil lids. Note: A dishwasher may also be used for heating jars. Jars should be washed and dried using a complete regular cycle. Keep jars in the closed dishwasher, removing one at a time as needed.
- 13*ADJUSTING CAPS: Wipe rim and threads of jar with a clean, damp cloth. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly, just until a point of resistance is met---fingertip tight.
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Nutritional Facts for Herbed Garden Marmalade
Serving Size: 1 (1558 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 750.8
- Calories from Fat 2
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 26.1 mg
- Total Carbohydrate 193.8 g
- Dietary Fiber 2.3 g
- Sugars 182.8 g
- Protein 1.1 g