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Green Tomato Marmalade

Source of Recipe

From "Beginner's Guide to Canning" by Diane Devereaux


Recipe Introduction

"Here's another option to put those stubbornly unripe green tomatoes to great use. Or, if you just grew some gorgeous yellow hybrids and want to show them off, this marmalade is for you!"

List of Ingredients

◦ 2 pounds green tomatoes (4 large or 6 medium), cored, seeded, and diced (5 cups)
◦ 1 lemon, peel removed with a vegetable peeler, finely diced and juiced
◦ 1 ⅓ cups granulated sugar
◦ � cup packed light brown sugar
◦ 1 teaspoon ground ginger
◦ � teaspoon salt (optional)
◦ 1 (3-ounce) pouch liquid pectin


Recipe

In a large pot, cover the jars with hot water, add 1 tablespoon distilled white vinegar, and bring to a boil. Boil for 5 minutes, then turn off the heat. In a smaller pot, add lids and rings, 1 tablespoon distilled white vinegar, and water to cover. Boil for 5 minutes, then remove from heat and set aside.

In a large heavy-bottomed pot, combine the tomatoes, lemon peel, lemon juice, granulated sugar, brown sugar, ginger, and salt (if using). Bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat to medium-low and simmer for 30 minutes or until the mixture begins to thicken on the spoon. Add the liquid pectin and mix well. Remove from heat. Skim off any foam and discard.

Place the hot jars on a cutting board. Using a funnel, ladle the hot marmalade into the jars, leaving a �-inch headspace. Remove any air bubbles and add additional marmalade if necessary to maintain the �-inch headspace.

Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand-tighten. Place the jars in the water bather, ensuring each jar is covered by at least 1 inch of water. Add 2 tablespoons distilled white vinegar to the water and turn the heat to high.

Bring the canner to a boil and process half-pints for 10 minutes. Be sure not to start your timer until the water is at a full rolling boil. After processing, wait 5 minutes before removing the jars from the canner.

Makes 5 half-pints