The lemons give it the proper marmalady taste and texture, while the tomatoes provide the bulk. The ginger adds a little kick while helping to preserve the bright green colour.
INGREDIENTS
5 lemons
900 g green tomatoes
1. 5 k sugar
A dash of green ginger wine
METHOD
Wash and halve the lemons and squeeze out the juice. Remove the flesh and reserve with the pips. Cut the rind into thin strips and simmer in 400 ml of water for 20 minutes.
Cut the tomatoes into quarters.
Measure the lemon juice, and make up to 1700 ml of water.
Add the tomatoes, juice and lemon rind and ginger wine to a pan, add the lemon pips in a muslin bag.
Simmer for 40 minutes. Then remove the muslin bag. Add the sugar and boil rapidly until setting point. 105°C
Leave to stand for 15 minutes. Then stir to redistribute the fruit, then pot and cover.
Original Recipe Margaretta Pattern
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