INGREDIENTS FOR 4 PINT JARS:

4 qt. ripe tomatoes (measured whole)
3 oranges
3 lemons
1/2 oz. stick cinnamon
3 whole cloves
1 c. seedless raisins
Sugar, see below
Salt to taste

Peel the tomatoes, core and slice them. There will be a good deal of juice. Pour off about a pint and chill it to drink or use in soup. Now measure the rest of the tomatoes and put an equal amount of sugar to heat in a very slow oven, 250 degrees with the door open. Slice the oranges and lemons thin and cut the slices into quarters with scissors. Remove seeds. Tie the spices in a bag and put them into a large preserving kettle with the tomatoes, lemons and oranges, raisins and salt to taste.

When the juice begins to bubble, add the heated sugar. Cook the marmalade, stirring it often, until the juice begins to crinkle when tested on a saucer. Then turn off the heat and leave it overnight. The next morning reheat it until it just starts to boil, stirring it gently from the bottom. Remove spice bag. Pour into hot sterilized jars and seal. Serve with cold meat, fish or curry.