Total Time: 35 minutes
• 1 kg green tomatoes
• 4.5 cups sugar
• 1 peel of orange
• 50 grams fresh ginger
1. Wash and dice the tomatoes in a food processor – not too fine.
2. Let the diced-up tomatoes drain through a sieve to remove any excess liquid.
3. Put the ginger and orange rind in the food processor and pulse until small fine pieces. You can also do this step by hand with a knife.
4. In a medium saucepan, add the tomatoes, orange rind and the ginger pieces.
5. Bring the ingredients to a light simmer for 15 minutes and then add the sugar.
6. After adding the sugar, turn the temperature up and let simmer for another 10 minutes or until your marmalade starts to thicken and reduce.
7. Remove from heat and remove any foam that has built up at the top of the marmalade.
8. Store in sterilised glass jars in the fridge for up to 1 month.
This recipe contains ripe green tomatoes and not unripe green red tomatoes. The difference in nutrients is vast as the ripe green tomatoes contain a larger source of vitamin A, C and potassium levels. Ripe green tomatoes also contain a great amount of iron, calcium, dietary fiber, magnesium, and other minerals.
Vitamin A has antioxidant properties that may help improve your beta carotene antioxidants which may improve eye health in elderly. Vitamin C will help keeping your immune system health and strong so that you do not catch sickness as easily. Tomatoes are made up of 94% of water which can help with digestive function meaning they may benefit you in not becoming constipated.