In step one, you remove the zest from the citrus with a vegetable peeler, being careful to leave the pith behind. In step 2 you remove the pulp, again leaving the pith behind. Here’s a link to a post with a video that shows you how to do this.

http://christiescorner.com/2011/03/10/orange-and-carrot-salad/

I hope this helps.

I made mine with medium to large tomatoes, not cherry tomatoes. The only thing I can think that would be different enough to affect the final product is the sugar ratio. Cherry tomatoes are very sweet compared to other tomatoes. When sugar caramelizes it turns dark brown, so the only thing I can think of is that perhaps the higher natural sugar ratio changed the color during the long cooking process.

I hope you at least like the taste of the marmalade. I hate to think of you spending all that time and effort for ugly preserves you don’t like.

Thanks for posting your question. If anyone else has an idea, I’d love to hear from you.

The bitterness is also likely more noticeable since the recipe you provide calls for more citrus and less sugar per pound of green tomatoes. Crystallized ginger adds a bit of sugar, too. Mine is a fairly sweet marmalade.

With fresh ginger, cayenne, wine vinegar and cloves, this sounds like an interesting marmalade with a bit of tang / zing. If you avoid using the pith, it should be good.

Hope this answers your question. Thanks for providing the recipe so I had a fighting chance at an answer.

2 lbs. green tomatoes, chopped
1 orange, thinly sliced
1 lemon, thinly sliced
1-1/2 cups sugar
3-4 tablespoons good wine vinegar
2 tablespoons fresh ginger root, finely chopped
1/2 teaspoon each salt, and ground cloves
pinch cayenne pepper

The grilled tomatoes sound wonderful in your chutney. I love a bit of smokiness in food.

Happy eating and thanks again for taking the time to comment and give feedback!