Best 4 Green Tomato And Lemon Marmalade Recipes
Green tomato and lemon marmalade is a unique and flavorful preserve that can add a tangy twist to your breakfast toast, yogurt, or cheese plate. While it may seem like an unusual combination, the tartness of the green tomatoes and the brightness of the lemons complement each other perfectly, creating a marmalade that is both sweet and savory. Additionally, green tomato and lemon marmalade is a great way to use up any leftover green tomatoes from your garden or local farmer's market.
Here are our top 4 tried and tested recipes!
GREEN TOMATO AND LEMON MARMALADE
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
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
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
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
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
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
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.
Tips:
1. Choose firm, unblemished green tomatoes. Avoid tomatoes that are too ripe or have soft spots, as these will not produce a good quality marmalade. 2. Prepare the tomatoes properly. Wash the tomatoes thoroughly and remove the stems and blossom ends. Cut the tomatoes into small pieces, about 1/2 inch thick. 3. Use a large pot or Dutch oven. This will give the marmalade plenty of room to boil and thicken. 4. Cook the marmalade over medium heat. This will help to prevent the marmalade from burning. 5. Stir the marmalade frequently. This will help to prevent the marmalade from sticking to the bottom of the pot. 6. Test the marmalade for doneness. The marmalade is done when it has reached a thick, spreadable consistency. To test the marmalade, place a small amount on a cold plate. If the marmalade wrinkles when you push it with your finger, it is done. 7. Store the marmalade in a cool, dark place. The marmalade will keep for up to a year in a sealed jar.Conclusion:
Green tomato and lemon marmalade is a delicious and versatile condiment that can be enjoyed on toast, biscuits, or scones. It can also be used as a glaze for chicken or fish. With its bright flavor and beautiful green color, green tomato and lemon marmalade is a surefire hit at any gathering.
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