Tomato marmalade recipe

You can serve this jam on bread, with avocado sprinkled with lemon, or to flavor bruschetta, sauces or pizzas. For extra flavor, you can add a chopped chilli. This jam also makes a great gourmet gift during the winter holidays.


• 2 kg cherry tomatoes
• 1 bunch fresh basil (chopped)
• 2 cinnamon sticks
• 2 red onions (large) chopped
• 330 g sugar
• 110 g brown sugar
• 1 teaspoon of salt
• 1/2 teaspoon coriander
• a dash of cumin
• 25 ml apple cider vinegar
• 25 ml balsamic vinegar
• juice of 1 lemon


Cut a cross at the bottom of the tomatoes and place them in a bowl of boiling water. When you see the skin of the tomatoes separating from the flesh, turn off the heat and cool the tomatoes fast in ice water.

Peel and chop the tomatoes and place them in the pot in which they were cooked. Add the remaining ingredients and bring the mixture to a boil, stirring constantly, over medium heat. Boil for 2 to 3 hours until the amount of liquid decreases and the mixture gains the consistency of jam. Remove the cinnamon sticks.

Pour the jam into hot into sterilized jars, tightly close the jars turn them upside down for 5 minutes. Transfer the jars to a dry steaming bed and leave them there for two days. Store the jam in the pantry, protected from direct sunlight.

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