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How to Make

Step 1: Blanch tomatoes in boiling water to loosen skins.
Step 2: Dip in cold water and peel.
Step 3: Slice into a large strainer, catching the juice.
Step 4: You get about 2 cups of juice.
Step 5: Pour off about half of it and set aside for other use. Weigh the remainder of the juice and the tomatoes and add an equal weight of sugar. (This takes about 7 pounds sugar for 8 pounds tomatoes.)
Step 6: Slice the oranges and lemons paper thin and discard seeds
Step 7: Quarter the slices.
Step 8: Add 1 3-inch cinnamon stick, 1 1/2 teaspoon whole cloves.
Step 9: Add to the tomatoes and sugar in a large kettle.
Step 10: Add the spices and boil rapidly with frequent stirring until the marmalade shows signs of crinkling on the surface when a tablespoon is cooled in a saucer.
Step 11: Watch it like a hawk, it boils over readily!
Step 12: Pour into clean sterile dry jelly glasses.
Step 13: Fill jars to within 1/4 -1/2 inch of top.
Step 14: ~Regarding sealing: to be safe, either refrigerate the screw-topped jars after they cool or place them in a water bath canner with water covering the jars by about an inch, and process for 10 -15 minutes. (follow the canner directions)