I love green tomatoes. Fried green tomatoes, green tomato pie, and especially green tomato marmalade. It makes it worth having my own garden just to be able to have green tomatoes!
This is an easy, citrusy marmalade that will work well anywhere that you would enjoy a lemon or orange marmalade (english muffin time!).
Please note that this is not a tutorial on water bath canning, food preservation, or canning safety – do your research and be safe about food preservation.
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Green Tomato Marmalade
An easy, beginner, water bath canning recipe for those delicious green tomatoes early or late in the season.
Canning Supplies funnel, magnet stirrer, jar lifter, etc
Ingredients
2quartssliced, small, green tomatoesskins removed optional, but provides better texture
½tspsalt
4lemonspeeled, save the rind
4cupsgranulated sugar
Instructions
Combine tomatoes and salt in a stainless steel or non-reactive saucepan.
Finely chop the lemon rind and add to the tomatoes. Cover with water and boil for 10 minutes. Drain well.
Thinly slice the peeled lemons, removing seeds and save all juice possible. Add the lemon slices and sugar to the mixture.
Stir over medium heat until the sugar fully dissolves.
Bring to a boil and reduce heat, summer until thick – approximately 45 minutes. Stir frequently. At the beginning of the boil, place a plate or bowl in the freezer. Can test the jam readiness by spooning a little onto the cold dish to estimate final consistency.
Pack in hot jars, leaving ½ inch of headroom for pints, ¼ inch for ½-pints. Cap with screwband lids and Process for 5 minutes in a boiling water bath. Cool upright.
