12 whole tomatoes
2 sm. oranges
1 lemon
Sugar
1 3-in. cinnamon stick
1 1/2 tsp. whole cloves

Blanch the tomatoes with boiling water, and remove skins. Slice into shallow kettle. Slice the oranges and lemon very thin, and quarter the slices. Pour off half the juice from the tomatoes. Measure the sliced tomatoes, and add an equal amount of sugar. Stir until sugar is dissolved. Now add the oranges, lemon, cinnamon stick and whole cloves. Cook over high heat at first to keep the lovely color. Stir often, and reduce heat somewhat after marmalade has begun to boil. Boil, stirring often, until mixture shows signs of crinkling a little when dripped on a cold plate. Remove cinnamon stick, pour into hot sterilized jars and seal.

This marmalade was a favorite of President Calvin Coolidge, who insisted that it be served regularly at White House breakfasts and brunches. It was printed in a very old cookbook full of recipes from well-known homemakers.