Green Tomato Marmalade
Author: Charmian Chrisite
Prep time: 30 mins
Cook time: 2 hours
Total time: 2 hours 30 mins
This marmalade is the perfect way to use up green tomatoes. Lemon, orange and ginger turn green tomatoes into a wonderful marmalade you can enjoy year round.
  • 2 oranges
  • 1 lemon
  • 1 cup water
  • 4 pounds green tomatoes, cut into small pieces (about 9 cups)
  • 5 cups sugar
  • ¼ cup minced crystallized ginger
  1. Using a vegetable peeler, remove the top layer of rind from the oranges and lemon, being careful not to remove any of the bitter, white pith. Sliver the peels. Set aside while you segment the oranges and lemons. Click here for a video on how to do this.
  2. In a small saucepan, boil the slivered peel in 1 cup water for 5 minutes. Drain and rinse.
  3. Core the green tomatoes, then cut them into small pieces. Make sure these pieces are the size you want in your jam.
  4. Place the citrus peel, pulp, green tomatoes, sugar, and ginger in a large pot. Bring to a boil and boil uncovered until the jam sets. The timing will vary greatly depending on how green your tomatoes are and how big you cut them. Mine took 2 hours.
  5. Meanwhile, prepare the preserving jars. See the notes section for a link if you aren't familiar with canning procedures.
  6. When the mixture reaches the setting point, fill the prepared jars with hot marmalade, leaving a ¼ inch of headspace. Wipe the rims clean. Seal according to manufacturer's directions.
  7. Process the jars in a boiling water bath for 10 minutes.
Click here for a video on how to segment citrus fruit..
Click here for details on how to prepare mason jars for preserving.
Recipe by The Messy Baker at