Green Tomato Relish
Yields about 6 cups
Adapted from The Atlantic online

8-10 medium green tomatoes, cut into wedges
2-3 medium onions, cut into chunks
12 ounces orange marmalade, preferably Seville
4 cups brown sugar
1 cup cider vinegar
1/4 teaspoon crushed red pepper

Place tomatoes and onions into the bowl of a food processor and pulse until chopped into small pieces, but not pureed. Place vegetables in a large saucepan and add remaining ingredients. Bring to a boil, reduce to simmer, then cook uncovered until golden brown and quite thick, 1-2 hours. Place in clean, sterilized jars and can, allowing jars 10 minutes to boil in the canner. Alternatively, freeze in plastic bags.