Green Tomato and Lemon Marmalade

By Melissa Clark

Green Tomato and Lemon Marmalade
Francesco Tonelli for The New York Times
Total Time
45 minutes, plus cooling time
Rating
4(78)
Comments
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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.

Featured in: Gazpacho With Watermelon and Avocado Time: 15 minutes, plus chilling

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Ingredients

Yield:1¾ cups
  • 1lemon, thinly sliced and seeded
  • 2¼pounds green tomatoes (about 5 large tomatoes), cored and thinly sliced
  • 3¼cups sugar
  • 2tablespoons fresh lemon juice
  • Pinch of salt
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

336 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 86 grams carbohydrates; 1 gram dietary fiber; 84 grams sugars; 1 gram protein; 24 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring lemon slices to a boil in a pot of water. Drain.

  2. Step 2

    Combine all ingredients in a saucepan along with ¼ 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.

Ratings

4 out of 5
78 user ratings
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Comments

Fran

Prepare the sliced tomatoes and lemons and mix with sugar the day before. Let stand overnight; the sugar will draw out the tomato and lemon juice and you will not need to add water.

bsaylor

I used only 2 1/2 cups of sugar and it was adequately sweet for us.

LS Gourmet

Gifted with 10 pounds of green tomatoes I searched the archives for recipes and fortunately found this one. OMG this is incredible. Easy to do - I used a mandolin to cut everything into thin slices and let the stove do all the work. Crazy as it sounds to put this over ice cream, you really have to try it. Definitely a keeper recipe.

Aenneken

Wow, this flavor is interesting. I had never tasted anything like this before. Unfortunately, I do not like the flavor of preserved lemons, which is what this marmalade reminded me of. If you love preserved lemons, you will love this!

Mette

This is so delicious! It becomes even better if you do the effort of removing the tomato seeds and not adding them. Only the bitterness from the lemons remains in the marmelade.

Name RebeccaW

I made this as written but it didn’t gel. Cooked it more than twice as long as the recipe indicated. Too much liquid. I think it would be good if it wasn’t so soupy. I’m wondering if a little pectin like my mother used would help.

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