3 qt. green tomatoes (sliced), the less juicy the better
6 c. sugar
1 piece of ginger root, finely grated or couple of tbsp. minced preserved ginger
Mix the sliced tomatoes with the sugar in a large pan and let set until the sugar becomes liquid. Grate the skin off the lemons very finely. Add to the tomatoes. Chop the lemons, taking out the seeds. Add this and the ginger too. Bring to a boil. Allow to boil rapidly, stirring frequently, until thickened, 1 hour or longer. Do not cover the pan. Test by cooling a small amount rapidly. Watch the marmalade, it can burn or caramelize. When ready, pour into 5 pints, cleaned well with hot water plus soda. Seal with paraffin.