Canning, condiment, Recipes

Green Tomato Marmalade

I can’t believe I’ve never shared this recipe on the blog, but I searched for it for my daughter, Amy, who has a bumper crop of green heirloom tomatoes this year, and I couldn’t find the recipe.  She loves my green tomato marmalade and requests it every year.  I’m just very proud that she wants to attempt it herself!

Green tomato marmalade is one of those things that sounds really weird, and you think, no way could that be good, but trust me, folks, it’s delicious.  It’s good on toast, etc., but my favorite use for it is on top of cream cheese-laden cracker.  It makes a great snack or appetizer. It’s also good on a bagel with cream cheese, or on a turkey or roast beef sandwich.  There’s something about the spice, the lemony-tart tang, and the sweetness that just works with so many things.

Since I don’t have any green tomatoes to speak of this year, I won’t be making green tomato marmalade myself, so here are some pics from last year.

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But the recipe is the important thing, right?  Here it is.

Spicy Green Tomato-Lemon Marmalade

Makes about 6 half-pints

Ingredients:

2 large or 3 small lemons, thinly sliced

5 pounds green tomatoes, washed, cored and thinly sliced

6 cups organic cane sugar

6 tablespoons fresh lemon juice

2 tablespoons whole coriander seeds, crushed or 1 tablespoon ground coriander

1 tablespoon red chile flakes

1/2 teaspoon sea salt

1 cup of apple pectin stock (optional, but it gives a nice set to the jam, and you need to add 1/2 cup of water in the bottom of the pot if you don’t use the apple pectin stock)

Bring lemon slices to a boil in a pot of water. Drain.

Combine all ingredients in a large heavy saucepan and bring to a simmer, stirring to dissolve sugar. Cook at a gentle simmer until tomatoes and lemon slices are translucent and syrup thickens, about an hour. Quickly spoon into sterilized jars, seal and boil in a hot water bath for 10 minutes. Image may contain: food

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If you don’t have enough green tomatoes, this recipe can be easily halved, then jarred and stored in the refrigerator for several months.

This is now one of my favorite ways to use green tomatoes, and my family likes it too.  I love knowing I’m passing on my knowledge to a new generation.

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