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.