Green Tomato Marmalade

Ingredients:

2 oranges
1 lemon
1 cup water
4lb green tomatoes, cut into small pieces (about 9 cups)
5 cups sugar
¼ cup minced crystallized ginger

Directions:

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 peels. Set aside.
In a small saucepan, boil the slivered peel 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 citrus peel, pulp, green tomatoes, sugar, and ginger in a large pot. Bring to a boil and boil uncovered for 2 hours or until the jam sets. The timing will vary greatly depending on how green your tomatoes are and how big you cut them.
Meanwhile, prepare the preserving jars. See notes below if you are unfamiliar with canning.
When the mixture reaches the setting point, fill the prepared jars with hot marmalade, leaving ¼ inch of head space. Carefully wipe the rims clean with a wet paper towel.
Process the jars in a boiling water bath for 10 minutes.

1. PREPARING YOUR MASON JARS:
• Visually inspect mason jars for nicks, cracks, uneven rims or sharp edges; do not use if the jars are damaged.
• Wash jars and lids in hot soapy water; rinse well.
• Place mason jars on a rack in a boiling water caner.
• Fill caner with enough water to cover jars.
• For all recipes, heat water to a simmer (180°F/82°C).
• Allow jars to remain in hot water until needed.

Lids: Set screw bands aside; heat lids in hot water, not boiling (180°F/82°C); keep hot until used.
 
Source: The Messy Baker