MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      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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