Citrus and Ginger Tomato Marmalade
Ingredients
- 800 g granulated sugar (3 ⅔ cups)
- 907 g ripe tomatoes, chopped (2 lbs)
- 480 ml water (2 cups)
- 120 ml freshly squeezed lemon juice (½ cup, about 2–3 lemons)
- 14 g freshly grated ginger (2 tbsp)
Instructions
1. Combine chopped tomatoes, water, and lemon juice in a large heavy-bottomed saucepan
2. Bring to a rolling boil over medium-high heat, then reduce to a steady simmer
3. Cook uncovered for 20 minutes, stirring occasionally, until tomatoes have broken down and the liquid begins to thicken
4. Stir in sugar until completely dissolved, about 3–4 minutes
5. Continue simmering over medium-low heat for 10 to 15 minutes, stirring frequently, until the marmalade reaches desired consistency—a spoon dragged across the bottom should leave a slow-channeling trail
6. Remove from heat and stir in freshly grated ginger
7. Cool to room temperature, then transfer to clean airtight jars
8. Store in the refrigerator for up to 6 months
Tools
- saucepan
- wooden spoon
- chopping knife
- cutting board
- measuring cups
- measuring spoons
- canning equipment (optional)
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