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How to enjoy fresh garden tomatoes before harvest.

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So you planted some tomatoes but you just can’t wait for them to ripen. Here is a recipe to help you enjoy some garden fresh tomato flavor while you wait for the red.  This recipe is also perfect in the fall when you know that first frost is coming but you still have green tomatoes on the vine. It will add some variety to your green tomato menu along side of your bread and butter green cherry tomato pickles and your fried green tomatoes. Green Tomato MarmaladeYield: 6-7 half pint jars2 oranges1 lemon1 cup water4 pounds (about 9 cups) green tomatoes, cut into small pieces 5 cups sugar1/4 cup minced crystallized ginger

 Remove the top layer of rind from the
oranges and lemon with a vegetable peeler, being careful not to remove any of the bitter, white
pith. Sliver the rind and set it aside while you segment the oranges and
lemons.  Boil the slivered rind in 1 cup water for 5 minutes in a small saucepan. Drain and rinse.Core the green tomatoes, then cut them into small pieces the size you want them in your jam.Place the drained citrus rind, citrus pulp, green tomatoes, sugar,
and ginger in a large pot. Bring to a boil and boil uncovered until the
jam sets. Depending on how green your
tomatoes are and how big you cut them, the timing will vary greatly. It can take up to 2 hours or more.  Prepare your jars while you wait. When the mixture reaches the setting point, fill your prepared jars
with hot marmalade, leaving a 1/4 inch of headspace.  Process the jars in a boiling water bath for 10 minutes.Allow to cool undisturbed for 24 hours. Check jar lids for seal. Store any unsealed jars in the refrigerator or freezer.Check out the brand new jar label I created just for this recipe!

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