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Jams/jellies: Tomato Marmalade

  • 3 qts. ripe tomatoes [about 5-1/2 lbs.]
  • 3 oranges
  • 1 lemon
  • 4 sticks cinnamon
  • 1 T. whole cloves
  • 6 c. sugar
  • 1 ts[/ salt
Peel tomatoes, cut in small pieces and drain. Slice oranges and lemon very thin and cut into quarters. Tie spices together in a cheesecloth bag. Put tomatoes in large heavy kettle and add sugar and salt. Stir until dissolved. Add oranges, lemons and spice bag. Boil rapidly, stirring frequently until thick and clear [about 50 minutes]. Remove spice bag. Pack in hot sterilized jars and seal. Yield: 8 or 9-1/2 pints.

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