Tomato Marmalade
3 quarts of tomatoes - (12 cups after cutting)
2 oranges
2 lemons
10 cups of sugar
2 tablespoons of whole cloves
6 tablespoons of 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 tied loosely in cheesecloth 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.
This recipe yields 8 half-pint jars.
Source:"My Front Porch (canning archive) at http ://www. flash.net/~tinyt"
S(Formatted for MC5):
"11-23-1999 by Joe Comiskey - jcomiskey@ krypto.net"
NOTES : Recipe from Kerr Canning Book
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