Green tomato marmalade with smoked paprika, brandy, and vanilla
Our green tomato marmalade recipe took years to perfect and is the best way to use up lots of unripe green tomatoes. You'll love these rich, sweet & smoky preserves!
Servings 8 pints
Ingredients
- 26 cups green tomatoes sliced into 1/2" to 1" chucks (weight 8lb 6 oz)
- 6 cups organic cane sugar
- 3 organic oranges keep skin remove seeds sliced as thinly as possible, ideally with a mandolin
- 1/3 cup lemon juice
- 1 1/2 teaspoon citric acid
- 2 tablespoons smoked paprika
- 2 teaspoons vanilla extract
- 1/4 cup brandy
Instructions
Prep
- Layer tomatoes and sugar in a large bowl. Allow to macerate for 20 to 24 hours in your fridge, stirring 2 or 3 times.
Making the Marmalade (20-24 hrs later)
- Put tomato-sugar mixture into a large pot. Bring to a boil, then cook at a lively simmer for one hour. Stir occasionally.
- While the tomatoes and sugar are simmering, mandolin the oranges into thin slices (like you'd use in marmalade). Although, if you don't have a mandolin a sharp serrated knife — like a deli knife — will do. After the tomatoes have simmered for at least an hour, add the sliced oranges, lemon juice, citric acid, and smoked paprika to the pot and cook for another 1-2 hours, stirring often so it doesn't stick on the bottom of the pan (especially towards the end as the mixture thickens).
- Once the preserves are done, add the vanilla and brandy. Stir until evenly mixed and remove from heat.
- To can: Put the finished preserves in 1/2 pint jars and process in a boiling water bath for 15 minutes or use a pressure cooker.