In last Monday’s Weekend Roundup I promised to share my Tomato Lemon Marmalade recipe later in the week. The week got away from me and I completely forgot so I’m making it up this Monday.
This was my first time making homemade jam/marmalade. Fortunately this recipe is so simple anyone can have fresh homemade marmalade in just a few hours. You want to know my secret? The crockpot of course. As you know I am an avid fan of the workhorse that is the crockpot. Cook’s of any skill level can use a crockpot since it does all the work so you don’t have to. Save for the slicing and dicing of the ingredients; all you dois set it and forget it. Really!
Check out the recipe below and to enter yourself into my latest giveaway by clicking this Rafflecopter link and win a bag of my Vanilla Oat Banana Bread baking mix
Slow Cooked Tomato Lemon Marmalade
6 medium ripe tomatoes peeled and chopped
5 Granny Smith apples, peeled, cored and chopped
4 lemons peeled seeded and chopped
5 cup organic cane sugar
8 whole cloves
1 cinnamon sick
dash of nutmeg
zest on one lemon
1 tbsp ground ginger
1 tbsp ground cinnamon
1/2 tsp vanilla
2 tbsp chia seeds
Check out a simple canning tutorial courtesy of Youtube + Allrecipes
▪ Add tomatoes, apples, lemons and 4 cups of sugar to crockpot set to high. Let mixture cook for 1 hour 15 minutes then add cloves, nutmeg, lemon zest, 1 cup of sugar, ginger, cinnamon, cinnamon stick and vanilla. Cook for another hour then add chia seeds.
▪ Set to low and cook down another 30-45 minutes.
▪ Allow marmalade to cool completely before canning.
Photo credit: Butterflies & Me