Using a vegetable peeler, remove the top layer of rind from the orange and lemon, being careful not to remove any of the pith. Sliver the rind, set aside.
Remove pulp from orange and lemon. Set pulp aside.
In small saucepan, boil slivered rindin water for 5 minutes.
Cut tomatoes into small pieces.
Place citrus rind and pulp, green tomatoes, sugar and ginger into pot with rind and water. Bring to a boil and then simmer uncovered for 2 hours or until the marmalade thickens, stirring occasionally.
Prepare jars, fill with hot marmalade, leaving a1/4 inch head space. Wipe rims clean. Seal with hot lids/rings. Process jars in boiling water for 10 minutes. Makes 2 1/2 cups.
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