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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