You saw my first recipe on tamarillos…right?? Well you better have! I explain everything I learned and know about tree tomatoes. But, in a nutshell, they are weird and fabulous. Thank you to Tropical Fruit Box for helping me experience my first tamarillo!!! As I was doing more research on them, I saw that there is a dish in Brazil that pairs a sort of poached tamarillo with Brazilian white cheese and it’s eaten as a dessert! So I thought, why not make something jammy? The fruit itself is quite bitter, so it might compliment the sugar and make for a balanced marmalade. And what do you know! It did! The recipe is super simple! Take a look for yourself below!

Tamarillo Marmalade:

• 2 tree tomatoes – stems cut
• 1 cinnamon stick
• 1/2 cup raw cane sugar
• 1 tbsp light agave
• 1 cup water

1. Bring the water, sugar and cinnamon stick to a boil, lower flame and add in tamarillos. After about 2 minutes of simmering, the peels should come right off. Using tongs, carefully remove the peels and discard.
2. Continue simmering and the tamarillos will begin to break up. Add in your agave and using a fork or back of a spoon, break up the tamarillos further. Simmer on low for a good 20-25 minutes. The mixture should thicken and become jammy. Put a spoon in and lift up to assess “the drip.” If the last drip lags and takes about 15 seconds or so to drip off, then your marmalade is ready!
3. Remove from the heat and remove the cinnamon stick with your tongs. Carefully pour into a mason jar while its hot and leave uncovered to cool completely. Once cooled completely, cover tightly with the lid and place in the fridge. Should last for 4 weeks (if you can control yourself that is!).