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Mary's Tomato Marmalade

My lovely sister-in-law, Mary's mother's recipe. Wonderful, spiced marmalade for toast, biscuits, marinades or vinaigrette.

Prep
Cook
Serves 6people
Ingredients
6
pt size canning jars w/lids (Sterilize before use)
8
Tomatoes, medium size
2
Oranges
2
Lemons
6
cups White Sugar
1
tsp Kosher Salt
4
Cinnamon Sticks
2
tsp Whole Cloves
Directions
1.
Wash, scald in boiling water, immediately remove to ice cold water. Peeling will remove easily and core.
2.
Place tomatoes in 6 quart sauce pan. Peel oranges and lemons, dice with pulp and add to the tomatoes. Stir in sugar and salt.
3.
Place cinnamon sticks and cloves into a white cloth simmer bag. Cheese cloth can be used to make a bag and tie with twine.
4.
Add spice bag to tomato mixture in the pot.
5.
Bring to rapid boil, cook at rapid boil stirring constantly. Boil for 50 to 60 minutes or until thickens. Remove spice bag.
6.
Dip at once into sterilized hot jars, leaving ½ inch space at the top and seal with sterilized lids (hand tight).
7.
Let cool on the counter on a hot pad or wooden cutting board.
8.
Delicious! Can be used to make Vinaigrette Dressing or marinades for ham or chicken.
9.
Makes 6 pints.

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