Green Tomato With Orange Peel & Vanilla is very unique marmalade for using the last tomatoes of early fall that just never seem to ripen. This dark-green, sweet and citrus marmalade is delicious served with a selection of well-flavored cheeses and biscuits or bread, or with cold roast meats such as ham, turkey, tongue or lamb.
Green Tomato Marmalade With Orange Peel & Vanilla
(1 votes, average: 5.00 out of 5)
Loading...Makes about 4 11-oz jars.
Ingredients
- 4 lb. green tomatoes, diced
- 1 1/2 lb. sugar
- 1 vanilla bean
- juice of one lemon, organic if possible
- juice of one orange, organic if possible
- peel of one orange cut them into strips
Instructions
Cut the tomatoes into small dice (some people like to scoop out the seeds, but I like to make my jam with seeds) and place them in a large saucepan or a copper jam basin if you have one. Slit the vanilla bean in half and scrape out the seeds with a knife, holding each half flat against the board as you scrape. Add to the tomatoes. Then add sugar, juice of the orange, juice of the lemon and orange peel.
Bring to a boil, stirring, then reduce the heat and let the jam bubble happily and reduce until thickened. It should look like a thick, dark green tomato sauce, which can take up to 2 hours. Test this by dripping some out onto a plate. Let it cool a bit and see if it is jelly consistency.
Meanwhile, sterilize the jars. Ladle the hot jam into the jars, leaving 1/4 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.
Process the jars in a boiling-water bath for 10 minutes. The sealed jars can be stored in a cool, dark place for up to 1 year.
8 Comments
Rosa's Yummy Yums
October 1, 2014 at 12:22 pmA wonderful jam! I bet it would taste great with meat.
Cheers,
Rosa
HEAVEN CAN WAIT
October 1, 2014 at 12:36 pmThis is a very unique jam recipe! I only hope I can get the hold of green tomatoes now…
Greeting! Dominique
Anonymous
October 1, 2014 at 8:18 pmWhat a clever recipe. A way to deal with less than sterling tomatoes and create gustatory intrigue. I love it! Yet again, another delicious and exciting recipe accompanied by your gorgeous images Yelena. I could get used to this 😉
Te de Ternura
October 2, 2014 at 5:33 amMe la comería a cucharadas YELENA!!!
Un buen jueves guapa :)))
Medeja
October 2, 2014 at 8:13 amLooks yummy! I don't think I ever tried anything like this 🙂
Anonymous
January 14, 2015 at 5:32 pmThis looks amazing Yelena and perfect for me to use up all of the green tomatoes that are going to be my nemisis at the end of our summer in about April. Thank you for such a gorgeous looking way to use up green tomatoes. I love your recipes, they are regal and frugal at the same time. Are you sure you are Russian and not Italian? 😉
diane brown
October 7, 2022 at 9:20 pmI changed the recipe a little .green tomatoes, orange peel and juice but as well added some ginger fresh ginger and garlic . did not have vanilla bean so used a bit of vanilla. not to sure about the vanilla and a touch of cider vinegar.
just made it and bottled it \initially tastes good will see how it is when stored a couple of weeks
looking forward to this served with maybe crackers.. perhaps it has turned into a chutney rather than marmelade call it what I will it does taste good
Yelena Strokin
October 7, 2022 at 10:07 pmWonderful, I hope you love it!