Green Tomato Marmalade
An easy, beginner, water bath canning recipe for those delicious green tomatoes early or late in the season.
Equipment
- water bath canner
- 2 Glass pint jars with new lids
- Canning Supplies funnel, magnet stirrer, jar lifter, etc
Ingredients
- 2 quarts sliced, small, green tomatoes skins removed optional, but provides better texture
- ½ tsp salt
- 4 lemons peeled, save the rind
- 4 cups granulated 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.