Note: This recipe makes only a small amount so it’s not necessary to sterilize or process the jars.  Marmalade keeps in the refrigerator for 3 weeks in a tightly covered glass container. To store longer or to give as gifts, use directions for water bath canning.

Delicious as an accompaniment to beef, poultry, fish, pork, cheese and even warm toast.


3 pounds ripe tomatoes, peeled and chopped, reserving juices

3 cups sugar

2 juice oranges, quartered, seeds removed, and sliced crosswise 1/8 inch thick

1 lemon, quartered, seeds removed, and sliced crosswise 1/8 inch thick

1/8 teaspoon salt


Place two small plates in the refrigerator to chill. They will be used for testing marmalade.


Step by Step:

Place all ingredients, including reserved juices from tomatoes, in a pot.  Cook over medium heat, stirring frequently, until sugar is dissolved, about 6 minutes.  Simmer, stirring often to prevent scorching.  Continue to cook, adjusting heat as necessary, and begin to check for doneness after 2 hours.  Drop a spoonful of marmalade onto a chilled plate, the marmalade should remain in a mound and not run when the plate is tilted.

When marmalade has thickened and is done, remove from heat and cool, uncovered.  Proceed to chill in glass airtight container or process for storage.