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LOCATION: Recipes >> Preserving >> Tomato Marmalade 04

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Spicy Tomato Marmalade

4 to 5 pounds fully ripe tomatoes
1 each orange and lemon
1/4 cup cider vinegar
1 1/2 teaspoons each ground cinnamon and allspice
3/4 teaspoon ground cloves
3 cups sugar

Rinse, peel, core, and coarsely chop tomatoes, to make 8 cups.
With a vegetable peeler, carefully remove thin outer peel from
orange and lemon; cut peel into julienne strips. Holding fruit
over a bowl to catch juice, cut and discard remaining peel and
white membrane from orange and lemon; coarsely chop fruit.

Place tomatoes, orange, lemon (plus any juice) and peel in a 5
quart pot. Stir in vinegar, cinnamon, allspice, cloves, and sugar
until well blended. Bring mixture to a boil; reduce heat and
simmer, uncovered for about two hours or until reduced to about
two pints. Stir occasionally to prevent sticking.

Prepare 4 half-pint canning jars.

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