An old fashion favorite.

Tomato Marmalade (The Big Book of Preserving the Harvest)

1 med. orange peeled - reserve peel in strips

1 lemon, peeled - reserve peel in strips

5 lbs. tomatoes, peeled, cored, & chopped - about 8 cups

  1/4 cup cider vinegar

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons ground allspice

  1/2 teaspoon ground cloves

3 cups sugar

Carefully remove, discard membrane from citrus & chop the fruit.

Combine citrus with tomatoes in a heavy 8 qt. nonreactive pot.

Add vinegar, spices, & sugar to pot. Bring to a boil over high heat,

then lower heat to simmer uncovered for 1 hour or more until mixture

is reduced to about 4 cups. Stire freguently being careful not to burn.

Ladle into hot sterilized jars leaving 1/4 headspace. Cap & seal.

Process 5 mins. in 180 degrees BWB canner. Yeilds 4 - 1/2 pints.

Calories 93 carbs 24g Fat <1g Sodium 6 mg per 2-oz. serving.