Tomato Marmalade
Scald and peel 8lbs of ripe tomatoes. Slide, drain, discard half the juice. Return the other half to tomato pulp. Add 3 oranges and 2 lemons, seeded and sliced very thin, slices quartered. Add 1/2 oz stick cinnamon, 1/2 oz whole cloves. Measure the mixture and add pint for pint white sugar. Cook quickly in large open kettle, flat not deep, until a little poured in a saucer crinkles around the edge. Can as usual*. Do not double this recipe.
(Mrs. Alys Warren, Amherst, N.H.
*editor’s note: no indication of how to process was given in the original recipe. I would guess process as you would other tomato based foods. The other option (and safer) would be to freeze the Marmalade instead
