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Tomato Marmalade


4 pounds red ripe tomatoes
2 oranges
1 lemon
12 cloves
1 3-inch cinnamon stick
4 pounds sugar
1/3 cup candied ginger root, chopped
1/4 cup fresh lemon juice

Peel, seed, and chop tomatoes, reserving juice. Wash lemon and oranges well, seed and chop, but do not peel. Break up cinnamon stick into 2-3 pieces and tie in a cheesecloth bag with cloves and allspice. Combine tomatoes, oranges, and lemon in a large, heavy duty kettle. Stir over medium high heat until sugar dissolves. Add cheesecloth bag of spices and bring to a boil. Turn heat to low and continue to boil until mixture thickens (about 1 hour). Remove cheesecloth bag, add lemon juice and ginger, bring to a boil again, and cook 10 minutes more. Pour into hot sterilized jars, and seal according to manufacturer's instructions.

Makes 3-4 pints.




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