- 2 quarts small green tomatoes, sliced
- 1⁄2 teaspoon salt
- 4 organic lemons, washed, peeled, sliced, seeds removed (reserve the rind)
- rind from 4 lemons, fine chop
- 4 cups sugar
- Place sliced tomatoes in a stainless steel stockpot. Add salt.
- Add the chopped lemon rind to the pot. Cover with water and boil 10 minutes. Drain well and return to pot.
- Add lemon slices, juice and sugar to the tomato mixture.
- Cook tomato mixture over moderate heat, stirring constantly until sugar melts.
- Now bring to a boil, reduce heat and simmer until thick, about 45 minutes. Stir frequently to prevent scorching.
- Ladle marmalade into sterile jars while mixture is hot.
Marmalade keeps for weeks refrigerated. To preserve for later use, ladle hot mixture into sterile jars and process 5 minutes in a boiling water bath following canning procedures in Janet Greene, Ruth Hertzberg and Beatrice Vaughan, Putting Food By. This recipe is an old classic that has been adapted from this book.
For delicious, quick hors d’oeuvres, lightly toast 1-inch squares of thin-sliced whole wheat bread. Let cool. Spread a thin layer of reduced-fat cream cheese onto the toast and top with a dollop of marmalade.