Try this tangy-sweet spread on pork or burgers.
do ahead Marmalade can be made up to two weeks ahead and stored in the refrigerator, or up to four months ahead and stored in the freezer.
1 medium jalapeño, seeded, ribbed and finely chopped
1 tablespoon chopped ginger
2 pounds green tomatoes
2 cups sugar
1 teaspoon salt
1 Core and cut away any blemishes from the tomatoes. Cut into 1⁄2-inch slices. With the tip of a vegetable peeler, poke out the seeds into a bowl. Strain out the seeds and discard, reserving juice. Cut tomato slices into large pieces, about 4-6 per slice.
2 Finely grate zest from limes and reserve zest. With a sharp knife, cut the skin away from the limes and discard. Cut the peeled lime into large pieces.
3 In a pot, combine tomatoes, reserved juice, lime zest and lime flesh, jalapeño,
ginger, sugar and salt. Cook over moderate heat, stirring occasionally, for 40-50 minutes. Place a little marmalade on a small plate and chill to see if it is jelly-like. If after chilling it is still liquidy, put it back on the stove and continue cooking.
yields about 1 quart