Green Tomato And Lemon Marmalade Recipes

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GREEN TOMATO AND LEMON MARMALADE



Green Tomato and Lemon Marmalade image

Serve the marmalade with crackers or bread and a firm cheese, such as cheddar or manchego.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Number Of Ingredients 6

2 lemons, thinly sliced and seeded, slices quartered (2 cups)
1 1/2 pounds green tomatoes (about 4 large tomatoes), cored and cut into 1/2-inch dice
1 cup sugar
1 tablespoon fresh lemon juice
1/2 teaspoon coarse salt
1/4 cup water

Steps:

  • Place lemon slices in a medium pot, and add enough cold water to cover by 2 inches. Bring to a boil, and drain.
  • Place lemons, tomatoes, sugar, lemon juice, salt, and water in a large saucepan over medium heat. Bring to a simmer, stirring until sugar dissolves, and cook until lemon slices are translucent and syrup has thickened, 30 to 35 minutes. Let cool. Cover, and refrigerate for up to 1 week.

GREEN TOMATO AND LEMON MARMALADE



Green Tomato and Lemon Marmalade image

Here is a surprising, and quick, way to use up the green tomatoes that you couldn't resist at the farmers' market. Tangier, more complex and looser than most marmalades, this one offers candied slivers of fruit suspended in a thick, honeyed syrup that is just jellied enough to spread, yet runny enough to be dolloped over ice cream, or perhaps some leftover mascarpone.

Provided by Melissa Clark

Categories     condiments

Time 45m

Yield 1 3/4 cups

Number Of Ingredients 5

1 lemon, thinly sliced and seeded
2 1/4 pounds green tomatoes (about 5 large tomatoes), cored and thinly sliced
3 1/4 cups sugar
2 tablespoons fresh lemon juice
Pinch of salt

Steps:

  • Bring lemon slices to a boil in a pot of water. Drain.
  • Combine all ingredients in a saucepan along with 1/4 cup water, and bring to a simmer, stirring, to dissolve sugar. Cook at a bare simmer until tomatoes and lemon slices are translucent and syrup thickens, 20 to 30 minutes. Cool completely; store in refrigerator.

Nutrition Facts : @context http, Calories 335, UnsaturatedFat 0 grams, Carbohydrate 86 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 42 milligrams, Sugar 84 grams

TOMATO LEMON MARMALADE



Tomato Lemon Marmalade image

This is a marmalade I make for our church bazaar every fall. It always sells out in no time at all.-Mrs. Helen Witt, Minneapolis, Minnesota

Provided by Taste of Home

Time 1h25m

Yield 9 half-pints.

Number Of Ingredients 6

5 medium ripe tomatoes
4 cups chopped peeled tart apples (about 4 large)
2 medium lemons, seeded and finely chopped
6 cups sugar
2-1/4 teaspoons ground ginger
8 whole cloves

Steps:

  • Peel, quarter and chop the tomatoes; place in a colander to drain. Transfer to a Dutch oven; add apples and lemons. Cook and stir over medium heat for 15 minutes. Add sugar and ginger. Tie cloves in a cheesecloth bag; add to the pot. Bring to a boil, stirring occasionally, and cook until sugar has dissolved. Reduce heat; simmer for 40 minutes, stirring frequently., Remove spice bag. Carefully ladle hot mixture into nine hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 142 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 36g carbohydrate (34g sugars, Fiber 1g fiber), Protein 0 protein.

TOMATO ORANGE MARMALADE



Tomato Orange Marmalade image

Categories     Condiment/Spread     Citrus     Tomato     Lemon     Orange     Summer     Gourmet

Yield Makes 3 (1/2-pint) jars

Number Of Ingredients 7

3 pounds ripe beefsteak tomatoes, peeled and chopped, reserving any juices
3 cups sugar
2 juice oranges, quartered, seeded, and sliced crosswise 1/8 inch thick
1 lemon, quartered, seeded, and sliced crosswise 1/8 inch thick
1/8 teaspoon salt
Special Equipment
3 (1/2-pint) canning jars (optional) with lids and screw bands; a wide 5- to 6-quart heavy pot (at least 9 1/2 inches in diameter)

Steps:

  • If desired, sterilize jars , lids, and screw bands.
  • Chill 2 small plates (for testing marmalade).
  • Cook all ingredients, including reserved juices from tomatoes, in pot over moderate heat, stirring frequently, until sugar is dissolved, about 6 minutes. Simmer, stirring frequently as marmalade thickens (to prevent scorching) and adjusting heat as needed, until marmalade tests done, 50 minutes to 1 1/4 hours. Begin testing for doneness after 50 minutes: Drop a spoonful of marmalade on a chilled plate, then tilt; it should remain in a mound and not run (if necessary, remove pot of marmalade from heat while testing).
  • If not processing, cool marmalade, uncovered, then chill in an airtight container (preferably glass).
  • If processing, drain jars upside down on a clean kitchen towel 1 minute, then invert. Ladle marmalade into jars, leaving 1/4 inch of space at top. Run a thin knife between marmalade and jar to eliminate air bubbles.
  • Seal, process, and store filled jars (and boil marmalade in jars 10 minutes).
  • Let marmalade stand in jars at least 1 day for flavors to develop.

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Top Asked Questions

How do you make marmalade from green tomatoes?
Lemon, orange and ginger turn green tomatoes into a wonderful marmalade you can enjoy year round. Using a vegetable peeler, remove the top layer of rind from the oranges and lemon, being careful not to remove any of the bitter, white pith. Sliver the rind. Set aside while you segment the oranges and lemons.
How to make lemon marmalade?
Serve the marmalade with crackers or bread and a firm cheese, such as cheddar or manchego. Place lemon slices in a medium pot, and add enough cold water to cover by 2 inches. Bring to a boil, and drain. Place lemons, tomatoes, sugar, lemon juice, salt, and water in a large saucepan over medium heat.
How many lemons are in a tomatoes salad?
Ingredients 1 2 lemons, thinly sliced and seeded, slices quartered (2 cups) 2 1 1/2 pounds green tomatoes (about 4 large tomatoes), cored and cut into 1/2-inch dice 3 1 cup sugar 4 1 tablespoon fresh lemon juice 5 1/2 teaspoon coarse salt 6 1/4 cup water More ...
What kind of tomatoes make the best tomato Marmalade?
Despite the amber hue of the resulting preserves, this is green tomato marmalade. And no, I didn’t use the teeny-tiny yellow tomatoes on the left. They’re just there for show. Instead, I used small to mid-sized green tomatoes like the ones below. I figured since I could leave the skin on, I’d use tomatoes that would require peeling when ripe.

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