Tomato Marmelade

Great on toast, cheese platter, with burrata, or soft cheeses like taleggio or gorgonzola dolce.


  • 5 lbs tosummer ripe plum tomatoes, washed, peeled, sliced in half, seeded and chopped (Or use same amount of cherry tomatoes)mato
  • 1/4 cup fresh lemon juice plus the zest
  • 2 cups sugar
  • 2 tbs white balsamic vinegar
  • 1 tsp fine sea salt
  • 1 whole cinnamon stick
  • 1/4 tsp ground ginger
  • 1 peeled onion studded with whole cloves
  • 2 bay leaves


  1. Put the tomatoes in a soup pot with all the rest of the ingredients. Cover and bring to a boil, then lower the heat to simmer and stir to combine everything well.
  2. Cook uncovered over low heat until the jam is thick, about 45 minutes; The jam should be thick and spreadable, not thin and soupy.
  3. Discard the onion, cinnamon stick and bay leaves.
  4. Ladle the jam into pint size jars, cap and refrigerate or freeze for up to 1 year
  5. For a smoother jam, use an immersion blender.

This recipe was featured on Season 30 - Episode 3004.

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