Categories: conserves, jams, jelly, preserves

Ingredients

• 3 quarts ripe tomatoes (about 5 lbs.)
• 3 whole oranges
• 2 whole lemons
• 4 (3-inch) sticks cinnamon
• 6 whole allspice
• 1 Tbsp. whole cloves
• 6 cups sugar
• 1 tsp. salt

Directions

1. Sterilize canning jars.
2. Peel tomatoes; cut in small pieces; drain. Slice oranges and lemons very thin; quarter the slices. Tie cinnamon, allspice and cloves in a cheesecloth bag.
3. Place tomatoes in a large cooking pot. Add sugar and salt; stir until dissolved. Add oranges, lemons and spice bag.
4. Boil rapidly, stirring constantly, until thick and clear (about 50 minutes).
5. Remove from heat ; skim. Pour hot marmalade into hot jars, leaving 1/4 inch head space. Wipe jar rims and adjust lids. Process 10 minutes in a boiling water bath.

6. makes 9 half-pint jars

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