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
- Sterilize canning jars.
- 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.
- Place tomatoes in a large cooking pot. Add sugar and salt; stir until dissolved. Add oranges, lemons and spice bag.
- Boil rapidly, stirring constantly, until thick and clear (about 50 minutes).
- 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.
-
makes 9 half-pint jars