MMMMM----- Recipe via Meal-Master (tm) v8.05
  
       Title: Tomato marmalade
  Categories: Canning
       Yield: 1 Servings
  
      12 c  Tomatoes
            (measure after peeling/cutting
       2    Oranges
       3    Lemons
      10 c  Sugar
       2 tb Whole cloves
       2 ts Ground cinnamon
  
   Tie spices in cotton cloth bag. Cut peeled tomatoes in small pieces.
   Slice oranges and lemons very thin and quarter the slices. Remove
   seeds, discard. Pour off juice from tomatoes. Add sugar. Stir until
   the sugar is dissolved. Add oranges, lemons, and bag of spices. Place
   mixture in large heavy pot and place on high heat. Bring to a rapid
   boil, stirring often. (watch like a hawk!). Cook until clear and
   thick ( 45 to 50 minutes) Pour into sterilized jars and seal at once
   while hot. This Marmalade is everyone’s favorite. A word about ground
   cinnamon vs sticks. Many of my old recipes call for sticks, and if
   you have them they are fine to use, however ground cinnamon works
   well if tied in cloth bag rather than cheese cloth. Also I use flat
   lids and rings on all tomato jam and jelly. Makes 7 pints
  
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