Any idea what this is?
You’ll get the answer further down in the post.
Woke up to a rainy day today. The bowl of green tomatoes sat on the breakfast table.
I decided to weigh them.
Turned out I had enough for half a batch of green tomato marmalade… (0,5 kilo)
I also had a lemon (which the recipe requires.)
So I squeezed the juice out of that, and grated the peel.
My old recipe uses lots of sugar… 1,5 liter for 1 kilo of tomatoes?! That seemed a bit much… I checked some other recipes on the internet and decided 4 deciliters was probably enough for my half kilo of tomatoes.
What I did not have was whole chunks of ginger root (which are supposed to cook with the tomatoes and then picked out before you put the marmalade into jars). I did have ginger powder, though. So I added some of that. I also had cinnamon bark sticks (there’s your answer to the first picture). Cinnamon was not in the recipe, but since I was in experimental mood, why not? If nothing else, it looked nice for the picture!
Into the pot with the tomatoes, the lemon juice, the grated lemon peel, the ginger, the cinnamon. I also added just a little bit of water because my recipe said so. I should probably have left that out. Especially since I did not have any of that Certo pectin stuff at home either (which helps the marmalade set).
Boil for 20 minutes, then add the sugar.
Let the sugar melt and let it boil again.
Skim the foam of the surface. (Not that there was much of it. Pour the marmalade into jars. I used four “baby food” size jars.
And then just hope that it sets! I think this batch got a bit runny, but I’ll no doubt be able to use it anyway.
The balance between sweet and sour (and ginger and cinnamon!) came out quite nice (to my taste).
And the four little jars of marmalade do make it feel more worth while having watered those tomatoes on the balcony all summer… It’s been “ages” since I last made my own marmalade – well, at least three years, because that’s how long it’s been since I last grew my own tomatoes!