Monday, June 8, 2009

Green Tomato Marmalade


With the advent of Organic Tomato Farming has come access to something really cool. Green tomatoes really rock. Personally I have never really done a lot with green tomatoes. Until now. I picked a few and decided to experiment. First was the ever famous "fried green tomatoes" that Ace ate until his belly ached. Then he belly ached about wanting more. What is a girl to do? With the few remaining tomatoes I decided it was time to try green tomato marmalade. I found the recipe in the Fanny Farmer Cookbook a few years ago and have always wanted to try it. So, finally I did. It may be one of my favorite additions to my cooking experience this week!
Green tomatoes are not tomatillos. Totally different deal. They are simply tomatoes that have not had the chance to ripen on the vine. By the way, they are very sour.
They make great marmalade though. I mixed a few tablespoons of this marmalade with a cup of cooked rhubarb and served it over grilled pound cake with hazelnut cream sauce. Served it to the Professor (my brother) who was visiting from Denver and he gave it a big thumbs up. Wonderful stuff. I highly recommend it.
Green Tomato Marmalade

3 lb green tomatoes, peel and puree
1 1/2 lb sugar
1 lemon, seeded and sliced thin

Combine the ingredients in a large heavy pot and cook slowly, stirring frequently, until thick, about 3 hours. Pour into hot sterilized jars and seal. Boiling water bath process for 15 minutes per jar. Yield about 6 60z jelly jars.
There you go.

5 comments:

J. P. said...

I was expecting something complicated! I don't think that recipe could be any easier. What fun. I'm intrigued by the idea of how it might taste. Seems very old-fashioned, in a great way.--Lisa

The Merlin Menu said...

Beautiful kinda "quirky" photo of the marmalad..... Post that sucker
on Tastepotting!

laura said...

Have you seen the recipe for 'raspberry jam' made wholly out of green tomatoes? Red food coloring and green tomatoes. I would love to try it.

Vladyfan said...

can you freeze this instead of 'canning' it?

Chef Tess said...

Yes. Freezer containers, just be sure there is at least an inch or more of head-space so there is room to expand.