Tomato marmalade

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Title: Tomato marmalade
Categories: Canning
Yield: 1 Servings

12 c Tomatoes
(measure after peeling/cutting
2 Oranges
3 Lemons
10 c Sugar
2 tb Whole cloves
2 ts Ground cinnamon

Tie spices in cotton cloth bag. Cut peeled tomatoes in small pieces.
Slice oranges and lemons very thin and quarter the slices. Remove
seeds, discard. Pour off juice from tomatoes. Add sugar. Stir until
the sugar is dissolved. Add oranges, lemons, and bag of spices. Place
mixture in large heavy pot and place on high heat. Bring to a rapid
boil, stirring often. (watch like a hawk!). Cook until clear and
thick ( 45 to 50 minutes) Pour into sterilized jars and seal at once
while hot. This Marmalade is everyone's favorite. A word about ground
cinnamon vs sticks. Many of my old recipes call for sticks, and if
you have them they are fine to use, however ground cinnamon works
well if tied in cloth bag rather than cheese cloth. Also I use flat
lids and rings on all tomato jam and jelly. Makes 7 pints

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