• 3.2kg ripe tomatoes – blanched, peeled and cut in half
  • 3.5kg preserving sugar
  • 6 lemons – peeled and sliced
  • 300ml water


  • Place the sugar and water in a thick bottomed pan, heat gently and stir until the sugar has dissolved.
  • Bring to the boil and boil for five minutes to make a syrup.
  • Add the tomatoes and lemons. Bring to a simmer, stirring continuously.
  • Remove any scum as it appears and continue to simmer.
  • The marmalade is ready when the mixture hangs from a fork in jelly-like pieces. The time this takes is variable, but will be from 45-60 minutes.
  • When ready, cool slightly and bottle in sterilised jars, or keep in the fridge and use as required.