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We are completely immersed in nature here on our peninsula in Studland on the Jurassic Coast in Dorset, watching our heath, shoreline and woodland change throughout the seasons is a constant source of inspiration for us. We have designed our foraging and wild food adventures to get you close to nature and to let us guide you through what makes this area of Dorset so special and unique.
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Friday Foraged Recipe #4 | Green Tomato Marmalade


Friday Foraged Recipe #4 | Green Tomato Marmalade

Our talented friend Sarah Buck gives us a glorious green tomato how to…

With summer finally drawing to a close I found myself with an abundance of green tomatoes, which now the weather has turned cold and wet, are unlikely to ever ripen. Rather than wasting these beautiful fruits I wanted to make something with them, my mind was taken back to a summer I spent touring France with my family and a beautiful B&B we stayed in, where every morning we were served with freshly brewed coffee, home baked bread and green tomato marmalade. This recipe is an attempt to recreate the marmalade I so fondly remember and a wonderful way to preserve the last of the British summer.ย 


Time : 2 hours (+ 12 hours to macerate)
Makes: 3 Jars

4 lemons

1 kg green tomatoes, cored and cut into 5mm dice

1.15 kg granulated sugar

How to:
1. Using a peeler, remove the lemon zest in long strips (be careful not peel any pith), then cut the zest into thin strips

2. Fill a small saucepan with water and bring to the boil, add the lemon zest and simmer for around two minutes. Drain, rinse the zest under cold water and set aside for later

3. Peel and discard the pith from the lemons and roughly chop the flesh, keeping any pips you find youโ€™ll need these to help the marmalade set. Wrap the pips in a small piece of muslin or thin cotton and tie with kitchen string

4. Put the tomatoes into a heavy bottomed saucepan with the lemon zest, lemon flesh and sugar. Mix well and leave to macerate overnight

5. Add the bag of pips and 550ml water and stir over a low heat until the sugar has dissolved. Raise the heat and bring to the boil- boil for around 30-40 minutes until the setting point is reached

6. Leave to cool for 10 minutes before pouring into warm sterilised jars, cover with lids whilst still hot


Thanks Sarah, you good thing you.

(Recipe adapted from here)

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