Green Tomato Lemon Marmalade Recipe

1. With vegetable peeler, cut peel from lemons; then with sharp knife, cut peel into very thin strips. In 1-quart saucepan over high heat, heat lemon peel and 1 inch water to boiling. Reduce heat to medium; cook 10 minutes. Drain peel; discard water.
2. Meanwhile, trim off as much white part from lemons as possible; discard membrane. Cut lemons into thin slices; remove seeds. Cut out and discard stem ends from tomatoes; thinly slice tomatoes.
3. In 8-quart Dutch oven or heavy saucepot over high heat, heat lemon peel, lemon slices, tomatoes, sugar, brown sugar, and salt to boiling, stirring frequently. Reduce heat to medium; cook, uncovered, until marmalade is very thick, about 50 minutes, stirring often.
4. Meanwhile, prepare jars and caps for processing
5. With spoon, skim off foam from marmalade. Immediately ladle hot marmalade into hot jars to 1/4 inch from top (keep mixture simmering while filling jars). Close jars as manufacturer directs.
6. Process jars in boiling-water bath 15 minutes; cool jars and test for airtight seal