Recipes Green Tomato Marmalade Be the first to rate & review! Healthy Grilling Recipes By Jean-Georges Vongerichten Jean-Georges Vongerichten Instagram Website Jean-Georges Vongerichten is one of the most famous chefs in the world. The earliest memories Jean-Georges has of his family are food, as he was born and raised in Strasbourg, Alsace, France. After taking part in a work-study program at Auberge de l'Ill, as an apprentice to Chef Paul Haeberlin, he worked for Paul Bocuse and Louis Outhier at L'Oasis in southern France.His influential cooking style has been reflected in restaurants across the world as well as several cookbooks he has published, including Simple Cuisine (Wiley, 1990), Cooking at Home with a Four Star Chef (Broadway Books, 1998), which won the James Beard Foundation's Best Cookbook Award in 1999; and Simple to Spectacular (Broadway Books, 2000), among many more. Food & Wine's Editorial Guidelines Updated on December 7, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Anna Williams Yield: 1 cup Ingredients 1 pound green tomatoes (chopped) ½ cup sugar 3 tablespoons fresh lemon juice Salt Directions 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. Make Ahead The marmalade can be refrigerated for 2 weeks. Serve With White fish, salmon, mackerel, pork. Rate it Print