Tomato Cinnamon Marmalade

Yerbabuena en la Cocina
Tomato Cinnamon Marmalade


An interesting twist that makes for a great topping. This marmalade features tomatoes, sugar, lemon, and cinnamon. Used to garnish dishes, such as pastas, rice, and meats. Required tools include canning jars and lids, and a pot large enough to submerse the jars.


1 1/2 kilograms tomatoes (peeled and seeded)
840 grams sugar
1/2 lemon
1 tablespoon ground cinnamon


1Boil the jars and lids for 30 minutes to sterilize and then wipe dry with a clean cloth.
2Place the tomatoes and sugar in a saucepan along with the lemon juice, rind, and cinnamon. Cook on medium heat until the tomatoes release their juices and the mixture begins to thicken and caramelize, after approximately 1 hour.
3Carefully fill the jars with the marmalade and close tightly. Place into a large pot, and boil for 30 minutes to seal.
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