The green tomatoes have finally come inside. After a few nights of very low temperatures, I reckoned it was time to give up on the optimism and resign myself to it being a green, rather than a red, tomato year.
The silver lining in this cloud is green tomato marmalade, which is infinitely more exciting than chutney, especially in a year when my cupboard is already overflowing with chutney. I blogged about this a couple of years ago see here but here’s the recipe again anyway:
Recipe for Green Tomato Marmalade
2lb green tomatoes
A dash of green ginger wine
1 Wash and halve the lemons and squeeze out the juice.
2 Remove the flesh and reserve with the pips.
3 Cut the rind into thin strips and simmer in ¾pt of water for 20 minutes.
4 Cut the tomatoes into quarters and chop finely.
5 Measure the lemon juice and make up to 3pts with water.
6 Add the tomatoes, juice and lemon rind and ginger wine to a pan, with the lemon pips etc in a muslin bag.
7 Simmer for 40 minutes.
8 Remove the muslin bag.
9 Add the sugar and boil rapidly for 15 minutes or until setting point.
10 Leave to stand for 15 minutes.
11 Stir to redistribute peel, then pot and cover.
[makes about 8 1lb jars]
You’ll notice that I add a glug of ginger wine to most jam, chutney and cake recipes. Maybe I should keep it as my secret ingredient, but better to share it I think. Oh and I’ve kept back a few of the more luscious San Marzano tomatoes in the hope that they might still ripen inside.