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Ripe Tomatoe Marmalade

  • 8 cups chopped ripe tomatoes (about 4 pounds whole)
  • 4 cups sugar
  • 2 lemons
  • 1 orange
  • 2 3-inch sticks of cinnamon
  • 1 tablespoon whole cloves

Wash, scald and peel the tomatoes: slice of the blossom and stem ends. Scoop out the seeds, working over a strainer set into a bowl to catch the juice. Chop the tomatoe pulp, measure and put into a large kettle. Add 1/2 as much sugar as pulp, and add the saved juice. Slice the lemons and orange very thinly, remove the pips and chop finely, add to the tomato pulp. Loosely tie the spices in a square of muslin or double thickness of cheesecloth, add the spice bag to the mixture in the kettle. Cook and stir over low heat until the sugar is dissolved; bring to a rapid boil and boil until it starts to thicken and its temperature reaches 220F. Ladle at once into hot sterilized 1/2 pint jars that have 2 piece screwband lids, leaving 1/2 inch of headroom. Adjust lids and process in boiling water bath for 10 minutes. Makes about 8 8-oz jars.

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