I've been meaning to put this recipe up for a little while. I'm not a great fan of marmalade normally, but this one is quite lovely. It is extra nice on oat cakes for breakfast - YUM!
1.7kg (3.75lb) green (as in unripe) tomatoes, chopped
200g (7oz) crystallised ginger, chopped
Rind of 2 oranges (no pith), shredded
Rind of 4 lemons (no pith), shredded
Juice of the 2 oranges and 4 lemons
8 cups sugar
Place everything except for the sugar in a large, heavy-based pan. Simmer gently, stirring occasionally, until it is all soft and pulpy - this may take up to one hour.
Add sugar and stir until dissolved, then boil rapidly until setting point is reached. You may need to stir occasionally to make sure it doesn't stick to the bottom of the pot and burn.
Pour into sterile jars and seal.
Test if the marmalade is set by placing a small amount of marmalade on a chilled saucer; leave for about 30 seconds and see if it thickens up.
Sterilise jars by placing clean, wet jars and lids on a tray in the oven at 120C for 20 minutes or more. Jars with metal lids are the best.
Fill jars while marmalade is still hot, place lids on, then with knuckle inside a teatowel (to stop you getting burned), press on the centre of the lid and screw down. As the jam cools, you will hear a pop as a vacuum is formed. Jam bottled in this way will keep for years without going mouldy on top.
This recipe will make about 2.7kg (6lb) of lovely golden marmalade.
love and light