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Tomato Marmalade

Perfect for your vegetarian table

En español

Total: 8 ounces of marmalade


  • 2 pounds of tomatoes (preferably Rome), skinless and deveined
  • 1½ ounces grated ginger
  • 1 cup sugar
  • ¼ teaspoon Jamaican spices
  • 1 dash cardamom
  • Zest of one lemon
  • Juice of ½ lemon
  • 1/8 teaspoon salt


  1. Cut tomatoes in small pieces, retaining juice and seeds.

  2. In a medium pan, add tomatoes and remaining ingredients. Cook at high heat for 3–4 minutes, while stirring often.

  3. Once it boils, lower temperature to medium-low for 1 hour, stirring with a wooden spoon from time to time.

  4. Once thickened, remove from heat. Place in a sterilized glass jar. Seal jar hermetically.

  5. Marmalade can be stored for one week.

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