Tomato Marmalade
3 quarts tomatoes;
12 cups, after cutting
2 oranges
2 lemons
10 cups sugar
2 tablespoons whole cloves
6
tablespoons broken cinnamon stick
Remove peel from tomatoes and cut in small pieces. Slice oranges and lemons very
thin and quarter the slices. Pour off juice from the tomatoes. Add sugar. Stir
until the sugar is dissolved. Add oranges, lemons and spices which have been
ties loosely in cheese cloth bag. Place mixture over high heat and boil rapidly,
stirring often. Cook until clear and thick; about 50 minutes. Pour into
sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight.
Process in Boiling Water Bath 10 minutes. Yield: 8 eight ounce jars.
