This (from Hugh FW) is very tasty and a little different from run-of-the-mill chutney
Green tomato marmalade
Add chopped crystallised ginger to this if you like, though it's good just as it is. Makes about four 450g jars.
5 lemons
1.5kg green tomatoes, cored and cut into 5mm dice
1.7kg granulated sugar
Use a sharp peeler to remove lemon zest in long, thin strips, being careful not to remove any pith, then cut zest into thin strips. Fill a small pan with about 250ml water, bring to the boil, add zest and simmer for two minutes. Drain, rinse under cold water and reserve.
Peel the pith from the lemons, removing as much as you can, then roughly chop the flesh, reserving the pips. Wrap them in a little circle of muslin and tie with kitchen string.
Put the tomatoes into a preserving pan with the lemon zest and flesh, and sugar. Give it a good stir and leave to macerate overnight, then add the bag of pips and 700ml water. Stir over a low heat until any remaining sugar crystals have dissolved. Raise the heat, bring to a rolling boil and boil until the setting point is reached – about 30-40 minutes. Cool for 10 minutes, then pour into jars