- 1 pound green tomatoes, chopped
- 1/2 cup sugar
- 3 tablespoons fresh lemon juice
- In a bowl, mix the tomatoes, sugar and lemon juice. Refrigerate overnight.
- In a medium saucepan, bring the mixture to a boil. Simmer over low heat, stirring often, until reduced to 1 cup, about 1 hour. Season with salt.
The marmalade can be refrigerated for 2 weeks.
White fish, salmon, mackerel, pork.