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.
GREEN TOMATO MARMALADE
This marmalade is the perfect way to use up green tomatoes. Lemon, orange and ginger turn green tomatoes into a wonderful marmalade you can enjoy year round.
Provided by Charmian Chrisite
Categories Preserves
Time 2h30m
Number Of Ingredients 6
Steps:
- Using a vegetable peeler, remove the top layer of rind from the oranges and lemon, being careful not to remove any of the bitter, white pith. Sliver the rind. Set aside while you segment the oranges and lemons.
- In a small saucepan, boil the slivered rind in 1 cup water for 5 minutes. Drain and rinse.
- Core the green tomatoes, then cut them into small pieces. Make sure these pieces are the size you want in your jam.
- Place the drained citrus rind, citrus pulp, green tomatoes, sugar, and ginger in a large pot. Bring to a boil and boil uncovered until the jam sets. The timing will vary greatly depending on how green your tomatoes are and how big you cut them. Mine took 2 hours.
- Meanwhile, sterilze the preserving jars and prepare a water bath for processing. Click here for a step-by-step overview if you are new to preserving or need a refresher.
- When the mixture reaches the setting point, fill the prepared jars with hot marmalade, leaving a 1/4 inch of headspace. Wipe the rims clean. Place lids on the jars and screw on the band until finger-tip tight. Process the jars in a boiling water bath for 10 minutes.
- Once you remove the jars from the bath, allow to cool undisturbed for 24 hours. Check to ensure jars have sealed.
GREEN TOMATO MARMALADE
Lemons, orange, and crushed pineapple turn green tomatoes into a glorious golden amber-colored sweet and savory spread for toast, biscuits, scones, or crackers.
Provided by My Island Bistro Kitchen
Number Of Ingredients 7
Steps:
- Wash tomatoes. Cut into sections and remove the stem end, core, seeds, and the watery/gelatinous sack around the seeds. Dice, or cut the tomato pieces into small chunks. Place in large bowl and add the sugar. Let stand for three hours to draw the juice from the tomatoes and allow the sugar to dissolve. Stir two to three times.
- Wash the lemons and orange well. Zest the lemons and oranges. Remove any seeds and cut lemons and orange into small pieces.
- Transfer tomato-sugar mixture and the liquid to a medium-sized stock pot. Add the chopped lemons and orange and the zest, along with the crushed pineapple. Add the piece of cinnamon stick. Bring to a boil over medium high temperature, stirring to prevent scorching. Immediately lower the temperature and cook, uncovered, at a slow gentle boil until mixture reads 220°F, sustained, on a candy thermometer*. Stir mixture regularly to prevent scorching. Be patient, this can take upwards of 2 hours. Remove the cinnamon stick after about an hour. When marmalade has reached its temperature, remove from heat and stir in the maraschino cherries, if using.
- While the marmalade is cooking, fill a large pot of water, about ¾ full. Place 6 half-pint jars, upright, into the water. Ensure the jars are fully submerged, are each filled with water, and that the water is at least an inch over the tops of the jars. Cover, bring to a boil, and boil for 10 minutes. Turn off heat and leave the jars in the hot water while the marmalade finishes cooking.
- Meanwhile, fill the canner about one-third to one-half full of water. Cover and bring to a boil to have it ready for the filled jars.
- When the marmalade is cooked, use a jar lifter to remove the hot jars from the water. Using a canning funnel, pour marmalade into sterilized jars, leaving about ¼" headroom in each jar. Wipe the jar rims with a clean cloth. Seal jars with heated lids and fingertip-tightened ring bands.
- Place jars in hot water bath wire basket, ensuring jars do not touch each other or fall over. Carefully lower basket into canner of hot water. Ensure the water level is at least 1" above the tops of jars, adding more boiling water as necessary. Cover with canner lid. Increase the heat to return the water to a rolling boil then decrease the heat to just keep the water at a rolling boil but not boiling over. Process half-pint jars in the hot water bath for 10 minutes, adjusting time for altitude. Start timing the processing from the point where a full rolling boil is reached after basket of jars has been added to the canner. At the end of the processing time, turn off heat and remove canner lid. Using a jar lifter, carefully remove the jars, one at a time, and transfer them to a wire rack to cool completely. Listen for the "pop" or "ping" sound as the bottles seal over the next few minutes or hours. The lids of properly sealed jars will curve downward. Let jars rest, undisturbed, on wire rack for 12 hours. Store in cool, dark place. Refrigerate marmalade once opened.
- Yield: Apx. 6 half-pint bottles
- *If you don't have a candy thermometer, place 2-3 freezer-safe saucers in freezer. To test for doneness, place a small amount of marmalade on chilled saucer and swirl saucer around. Let marmalade sit, untouched, for about a minute, then gently push your finger through the marmalade. If the marmalade holds its shape (i.e., does not immediately run back together after the finger has been removed from the marmalade), it is set and ready to bottle. If not, continue to cook mixture, repeating the "chill" test about every 3 minutes or so (always removing the pot from the heat while conducting the chill test) until the marmalade passes the "chill" test. Do not overcook as it will result in a very thick marmalade, dark in color.
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
LEMON VINAIGRETTE
Versatile and delicious, this lemon vinaigrette is a favorite among homemade salad dressings. The fresh lemon flavor brightens up simple green salads as a dressing but it's also a lively addition to fresh steamed vegetables, like broccoli, green beans or cauliflower. -Sarah Farmer, Taste of Home Culinary Director
Provided by Taste of Home
Time 5m
Yield 1/2 cup
Number Of Ingredients 5
Steps:
- In a large bowl, whisk together first 4 ingredients. Slowly add olive oil while whisking constantly.
Nutrition Facts : Calories 183 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 208mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 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.
GREEN TOMATO JAM
This classic green tomato jam is simple and delicious--just like grandma used to make. I serve it with buttered cornbread, atop cream cheese and crackers, or with a hot bowl of black-eyed peas. It's a great way to use leftover green tomatoes at the end of the season and enjoy that tart and tasty flavor year-round.
Categories Jams & Pickles
Time 35m
Number Of Ingredients 8
Steps:
- If you're going to can this recipe, sterilize the jars according to standard procedure.
- Rough chop the green tomatoes and ginger, just so they will fit into a food processor or blender. Process or blend into a puree.
- Pour the puree and sugar into a large pot over medium-high heat. Add the lemon zest and juice, cinnamon, and allspice and salt well.
- Bring to a low boil, and simmer steadily for 30 min to an hour. It should be thick and the flavor should be well blended. Season to taste with salt and lemon juice. Add additional spices, if you like.
- The jam is now done. If you prefer to can, take the mixture to 220 degrees and ladle into sterile jars. Wipe rims clean, and place lids and rings on the jars. Place in hot water, making sure the jars are fully covered and process for 10 minutes.
- Remove and place on countertop... you may hear a pop as they seal. Tighten the seals after cooling. Any jars that do not seal need to be used immediately and kept in the refrigerator.
- Give to friends and family! Enjoy!
Nutrition Facts : Calories 94 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 31 grams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
GREEN TOMATO JAM
A delightful fall recipe that makes use of those green tomatoes you don't know what to do with!
Provided by Leah Hall
Categories Recipes
Time 1h20m
Number Of Ingredients 7
Steps:
- Rough chop the tomatoes and place into a non-reactive sauce pan. Add salt, sugar and lemon juice to the pan and place pan over medium heat. Bring the mixture to a boil, stirring all the while to help break down the tomatoes and fully mix the ingredients. Once at a boil, reduce heat to medium low, allowing the mixture to simmer for 35-40 minutes, stirring regularly to keep the mixture from scorching. With about 5 minutes left on the simmer, add in vanilla and lemon zest. Stir until fully incorporated. Pour the hot mixture into a strainer and remove the seeds and skin. Place the strained mixture into a mason jar and allow to cool. Will keep in the fridge for about 1 week.
Nutrition Facts : Calories 69 calories, Carbohydrate 17.9 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0.1 grams fat, Fiber 0.3 grams fiber, Protein 0.2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 38 milligrams sodium, Sugar 17.6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
GREEN TOMATO PRESERVES
Someone in Recipe Request was looking for a recipe and in my efforts to help, realized that there were very few recipes for green tomato preserves. I have used this simple recipe for years and have won several blue ribbons at county fairs. Update 11/24/2007: I made this again for the first time in many years. After the review, I did toss in 1/8 cup to 1/4 cup crystallized ginger. It really adds a wonderful taste. I'm listing that as an optional ingredient. The yield was 6 cups and the cooking time was 2 hours. Enjoy!
Provided by PaulaG
Categories Vegetable
Time 1h50m
Yield 2-3 pints
Number Of Ingredients 4
Steps:
- Wash the tomatoes, core and cut into chunks; place in a large canning kettle.
- Add the lemon juice and sugar, bring to a boil and continue boiling until syrup is thick.
- Ladle into hot sterilized jars and process in water bath as recommended in your area.
Nutrition Facts : Calories 2149.7, Fat 1.8, SaturatedFat 0.2, Sodium 118.3, Carbohydrate 548.2, Fiber 10.1, Sugar 536.4, Protein 11
More about "green tomato and lemon marmalade food"
GREEN TOMATO MARMALADE RECIPE - FOOD AND WINE
From foodandwine.com
Servings 1
- In a medium saucepan, bring the mixture to a boil. Simmer over low heat, stirring often, until reduced to 1 cup, about 1 hour. Season with salt.
HUGH FEARNLEY-WHITTINGSTALL'S VEGETABLE JAM RECIPES | FOOD ...
From theguardian.com
Estimated Reading Time 7 mins
GREEN TOMATO AND GINGER JAM - JEWISH FOOD EXPERIENCE
From jewishfoodexperience.com
LEMON CHICKEN WITH MARMALADE GLAZE - ALL WAYS DELICIOUS
From allwaysdelicious.com
4.9/5 (9)Total Time 55 minsCategory Main Dish RecipesCalories 365 per serving
- Trim any excess fatty skin from the chicken pieces, if desired, and place in a single layer in a baking dish just large enough to hold all of the pieces.
GREEN TOMATO MARMALADE RECIPE | MYRECIPES
From myrecipes.com
Servings 6
- Place tomatoes in a flat-bottomed kettle. Slowly bring to a boil. Reduce heat; cover and simmer 30 minutes. Add lemon slices and sugar, stirring well. Bring to a boil; boil until mixture registers 220° on a candy thermometer or until mixture sheets from a cold metal spoon. Remove from heat, and skim off foam with a metal spoon.
- Quickly ladle marmalade into hot sterilized jars, leaving 1/4- inch headspace. Cover at once with metal lids, and screw bands tight. Process marmalade in boiling-water bath 10 minutes.
TURN THOSE EXTRA TOMATOES INTO GREEN TOMATO MARMALADE
From hvmag.com
Estimated Reading Time 2 mins
GREEN TOMATO MARMALADE RECIPE - ALLOTMENT GARDEN RECIPES
From allotment-garden.org
Estimated Reading Time 2 mins
PIN ON FOOD, GLORIOUS FOOD - PINTEREST
From pinterest.com
4.7/5 (9)Estimated Reading Time 50 secsServings 9Total Time 1 hr 25 mins
PIN ON JELLY - PINTEREST
From pinterest.com
4.8/5 (5)Estimated Reading Time 1 minServings 6Total Time 2 hrs 30 mins
GREEN TOMATO MARMALADE (FOR CANNING)
From hillsborough-homesteading.com
Cuisine CondimentCategory Canning
GREEN TOMATO MARMALADE - RECIPE PETITCHEF
From en.petitchef.com
Cuisine enTotal Time 2 hrs 25 minsServings 2
GREEN TOMATO MARMALADE - LAST OF THE GREEN TOMATOES ...
From sbcanning.com
Ratings 10Servings 20Cuisine AmericanCategory Appetizer
GREEN TOMATO MARMALADE WITH ORANGE PEEL & VANILLA ...
From melangery.com
5/5 (1)Estimated Reading Time 1 min
MEYER LEMON MARMALADE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
4.7/5 (64)Total Time 2 hrsCuisine AmericanCalories 39 per serving
ANOTHER YEAR WITHOUT GROCERIES: GREEN TOMATO LEMON MARMALADE
From ayearwithoutgroceries.blogspot.com
Estimated Reading Time 2 mins
GREEN TOMATO AND LEMON MARMALADE - THE DENVER POST
From denverpost.com
GREEN TOMATO MARMALADE RECIPES
From tfrecipes.com
GREEN TOMATO GRILL, MOORESBURG - TRIPADVISOR
From tripadvisor.com
SBCANNING.COM - HOMEMADE CANNING RECIPES: GREEN TOMATOES
From sbcanning.com
TOMATO.GG - WORLD OF TANKS STATISTICS AND MOE
From tomato.gg
BEST GREEN TOMATO RECIPES | KEEPRECIPES: YOUR UNIVERSAL ...
From keeprecipes.com
GREEN TOMATO AND LEMON MARMALADE RECIPE | RECIPE | GREEN ...
From pinterest.ca
HOW TO MAKE LEMONADE WITH ONE LEMON: 8 STEPS ... - WIKIHOW
From wikihow.com
GREEN TOMATO AND LEMON MARMALADE - DINING AND COOKING
From diningandcooking.com
GREEN TOMATO AND LEMON MARMALADE RECIPE | RECIPE | LEMON ...
From pinterest.co.uk
RECIPE FOR TOMATO MARMALADE - ALL INFORMATION ABOUT ...
From therecipes.info
TOMATO AND LEMON RECIPES (8868) - SUPERCOOK
From supercook.com
GREEN TOMATO AND LEMON MARMALADE | KEEPRECIPES: YOUR ...
From keeprecipes.com
TOMATO LEMON MARMALADE RECIPES
From tfrecipes.com
GREEN TOMATO MARMALADE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
LEMON - PUBLICDOMAINRECIPES.ORG
From publicdomainrecipes.org
GREEN TOMATO AND LEMON MARMALADE RECIPE | RECIPE | GREEN ...
From pinterest.nz
GREEN TOMATO MARMALADE - PUBLICDOMAINRECIPES.ORG
From publicdomainrecipes.org
GREEN TOMATO MARMALADE | CANNING RECIPES, GREEN TOMATOES ...
From pinterest.ca
GREEN TOMATO AND LEMON MARMALADE
From dspencer.net
TOMATO LEMON MARMALADE RECIPE - ALL THE BEST RECIPES AT ...
From crecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love