Advertisement
Green Tomato Marmalade
- Makes about
2 quarts
- Difficulty
Easy
By Cheryl Day and Griffith Day
Published 2015
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.
Ingredients
4 pounds ¼ cup - Grated zest and juice of
Method
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,
Get online access via ckbk
-
-
-
-
-
Already a member?
This à la carte title is available to ckbk members for a one-off payment of
Part of
Advertisement
Advertisement
No reviews for this recipe