Description
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.
Scale
Ingredients
- 2 oranges
- 1 lemon
- 1 cup water
- 4 pounds green tomatoes, cut into small pieces (about 9 cups)
- 5 cups sugar
- 1/4 cup minced crystallized ginger
Instructions
- 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 rind. Set aside while you segment the oranges and lemons.
- In a small saucepan, boil the slivered rind in 1 cup water for 5 minutes. Drain and rinse.
- Core the green tomatoes, then cut them into small pieces. Make sure these pieces are the size you want in your jam.
- Place the drained citrus rind, citrus 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.
- Meanwhile, sterilze the preserving jars and prepare a water bath for processing. Click here for a step-by-step overview if you are new to preserving or need a refresher.
- When the mixture reaches the setting point, fill the prepared jars with hot marmalade, leaving a 1/4 inch of headspace. Wipe the rims clean. Place lids on the jars and screw on the band until finger-tip tight. Process the jars in a boiling water bath for 10 minutes.
- Once you remove the jars from the bath, allow to cool undisturbed for 24 hours. Check to ensure jars have sealed.