Green Tomato Marmalade
Rinse fruits and vegetables and cut them into small pieces or shred in a food processor.
Boil water with a lid on for about 30 minutes.
Stir in the sugar and allow to boil again about 15 minutes, stirring occasionally. (Making marmalade test to check if the marmalade is sufficiently fixed)
Alternatively, jam sugar containing pectin used.
Skim carefully and pour into clean jars.
Pasteurize jars by placing them in a large saucepan.
Fill with water to cover.
Boil the water with the jars in, boil five minutes and then let the jars remain in the water until it has cooled.
Provides the marmalade long lasting at room temperature.
This marmalade fit excellently with cheeses on a cheese board.
1 kg green tomatoes
1 medium lemon
1 cup water
Approx 600g sugar