Green Tomatoes: you don't need to fry 'em

Green Tomato & Orange Marmalade

This comes from Oded Schwartz's delicious book, Preserving

 

Slice and remove pips from :  

4 large sweet oranges

 

Squeeze & remove pips from:  2 lemons

Tie all pips (Americans call them 'seeds') in a piece of muslin.

 

Finely-chop oranges with:

1 kg green tomatoes

 

Combine in preserving pan with pips (okay, seeds) and:

750 ml water

 

Bring to boil, reduce heat and simmer until orange peel is soft, about 45 minutes.  

Add lemon juice and:  

1 kg preserving or granulated sugar

 

Stir until sugar is dissolved.

Bring to boil; simmer over medium heat, strirring occasionally, for about 30 minutes, or until it is thick enough for a wooden spoon drawn through the center to leave a clear channel.

 

Remove the pan from the heat, and leave jam to settle for a few minutes.  

Skim if necessary, then remove the muslin bag and stir in: 

 1½ T roughly crushed coriander seed

 

Ladle into hot sterilized jars, then seal.

 

More recipes here.

 

Still life with Kumquats postcard
Still life with Kumquats by AprylZA
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