1 tsp. ground nutmeg
3 qts. peeled and sliced tomatoes (20 med. tomatoes)
6 c. sugar (5 1/2 c. granulated and 1/2 c. brown)
1 tsp. salt
2 oranges
2 lemons
2 c. water (lemon and orange rind)
4 sticks cinnamon
2 tsp. whole cloves

Mix tomatoes, sugar, and salt in a large kettle and set aside. Peel oranges and lemons, slicing the peel very thin. Boil the peel in water for 5 minutes and drain. Add peel to tomatoes. Slice the orange and lemon pulp, remove the seeds, and add to tomatoes. Tie cinnamon and cloves in cheese cloth to make a spice bag, and add to tomatoes. Heat tomato mix to a boil. Cook rapidly, stirring almost constantly, until thickened (45 minutes or longer). Remove the spice bag and discard. Pour the marmalade into hot sterile jars and seal. Store in a cool, dry, dark place.