Green Tomato Marmalade


Preparation info

  • Makes about

    2 quarts

    • Difficulty


Appears in

Back in the Day Bakery Made With Love

Back in the Day Bakery Made With Love

By Cheryl Day and Griffith Day

Published 2015

  • About

When we grow tomatoes in our backyard, we usually pick a bunch early in the season to make this yummy marmalade. As the tomatoes cook down with the ginger and lemon into a spicy marmalade, we can’t wait for it to cool to sample some. Spoon it over cream cheese and serve with crackers for an easy snack.


  • 4 pounds green tomatoes, finely chopped
  • ¼ cup finely minced peeled fresh ginger
  • Grated zest and juice of


In a large ceramic bowl, combine the green tomatoes, ginger, lemon zest, juice, and red pepper flakes, if using, and stir to mix. Add the sugar and stir well. Cover with plastic wrap and refrigerate overnight, 12 to 24 hours.

Transfer the tomato mixture to a large nonreactive pot and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, stirring occasionally,