Tomatillo Marmalade

As mentioned earlier, we had so many tomatillos this year, I had to come up with some way to use them (although, it turns out that I could probably have made twice as much tomatillo salsa verde and not had too much for the year). We are not huge fans of preserves generally, but we do love marmalade. This is one recipe with a couple of variations:

Tomatillo Marmalade (kind of similar to Tomato Marmalade, at least for processing!)

10 cups tomatillos, outer husks removed, washed and chopped
1/2 cup bottled lemon juice
3 cups mild-flavoured honey (e.g. wild flower or fireweed)

either:

1 orange, seeded and finely chopped (I used sweet honey tangerines)
1/2 lemon, seeded and finely chopped

or:

2 limes, mostly peeled (but leave a little peel for flavour), seeded and finely chopped
1 1/2 lemons, seeded and finely chopped

optional:

1/3 cup finely chopped (peeled) fresh ginger)

Bring ingredients to a boil in a heavy bottomed saucepan (Lee Valley's maslin pan is perfect for making preserves). Reduce heat and simmer briskly, stirring often, until thickened sufficiently (about three hours). Ladle hot into clean, sterile hot half-pint jars, leaving 1/4-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids. Process in a boiling water canner according to the recommendations below.

Recommended process time for Tomatillo Marmalade in a boiling water canner.
		Process Time at Altitudes of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 6,000 ft	Above 6,000 ft
Hot	Half-pints or Pints	5 min	10	15