Jams & Preserves

Green Tomato Marmalade With Orange Peel & Vanilla

Green Tomato With Orange Peel & Vanilla is very unique marmalade for using the last tomatoes of early fall that just never seem to ripen. This dark-green, sweet and citrus marmalade is delicious served with a selection of well-flavored cheeses and biscuits or bread, or with cold roast meats such as ham, turkey, tongue or lamb.

Green Tomato Marmalade With Orange Peel & Vanilla

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Makes about 4 11-oz jars.


  • 4 lb. green tomatoes, diced
  • 1 1/2 lb. sugar
  • 1 vanilla bean
  • juice of one lemon, organic if possible
  • juice of one orange, organic if possible
  • peel of one orange cut them into strips



Cut the tomatoes into small dice (some people like to scoop out the seeds, but I like to make my jam with seeds) and place them in a large saucepan or a copper jam basin if you have one. Slit the vanilla bean in half and scrape out the seeds with a knife, holding each half flat against the board as you scrape. Add to the tomatoes. Then add sugar, juice of the orange, juice of the lemon and orange peel.


Bring to a boil, stirring, then reduce the heat and let the jam bubble happily and reduce until thickened. It should look like a thick, dark green tomato sauce, which can take up to 2 hours. Test this by dripping some out onto a plate. Let it cool a bit and see if it is jelly consistency.


Meanwhile, sterilize the jars. Ladle the hot jam into the jars, leaving 1/4 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.


Process the jars in a boiling-water bath for 10 minutes. The sealed jars can be stored in a cool, dark place for up to 1 year.

Green tomato jam

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  • Reply
    Rosa's Yummy Yums
    October 1, 2014 at 12:22 pm

    A wonderful jam! I bet it would taste great with meat.



  • Reply
    October 1, 2014 at 12:36 pm

    This is a very unique jam recipe! I only hope I can get the hold of green tomatoes now…

    Greeting! Dominique

  • Reply
    October 1, 2014 at 8:18 pm

    What a clever recipe. A way to deal with less than sterling tomatoes and create gustatory intrigue. I love it! Yet again, another delicious and exciting recipe accompanied by your gorgeous images Yelena. I could get used to this 😉

  • Reply
    Te de Ternura
    October 2, 2014 at 5:33 am

    Me la comería a cucharadas YELENA!!!
    Un buen jueves guapa :)))

  • Reply
    October 2, 2014 at 8:13 am

    Looks yummy! I don't think I ever tried anything like this 🙂

  • Reply
    January 14, 2015 at 5:32 pm

    This looks amazing Yelena and perfect for me to use up all of the green tomatoes that are going to be my nemisis at the end of our summer in about April. Thank you for such a gorgeous looking way to use up green tomatoes. I love your recipes, they are regal and frugal at the same time. Are you sure you are Russian and not Italian? 😉

  • Reply
    diane brown
    October 7, 2022 at 9:20 pm

    I changed the recipe a little .green tomatoes, orange peel and juice but as well added some ginger fresh ginger and garlic . did not have vanilla bean so used a bit of vanilla. not to sure about the vanilla and a touch of cider vinegar.

    just made it and bottled it \initially tastes good will see how it is when stored a couple of weeks
    looking forward to this served with maybe crackers.. perhaps it has turned into a chutney rather than marmelade call it what I will it does taste good

    • Reply
      Yelena Strokin
      October 7, 2022 at 10:07 pm

      Wonderful, I hope you love it!

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