This is great served with roasted meat. It is from "Putting Food By"by Janet Greene, Ruth Hertzberg, and Beatrice Vaughan-a wonderful preserving book I use quite a bit!
Green Tomato Marmalade
Makes about 2 pints
2 quarts slices small green tomatoes
1/2 teaspoon salt
4 lemons peeled (save the rind)
4 cups sugar
Combine tomatoes and salt in a stainless steel kettle; chop lemon rind fine and add. Cover with water and boil 10 minutes. Drain well. Slice the peeled lemons very thin, discarding the seeds but reserving all the juice. Add lemon slices and juice and the sugar to the tomatoe mixture. Stir over moderate heat until sugar melts. Bring to boiling, reduce heat, and simmer until thick-about 45 minutes. Stir frequently. Pack in hot jars and process 5 minutes in a BW bath. Cool upright.
Also-I'll be making a batch of my husband's grandmothers Green Tomato Relish this weekend. We've made it before and it was very good but the recipe doesn't have very specific measurements. l will write it all down and if it turns out well-I'll post that rceipe too.
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