7 or 8 lbs. ripe tomatoes
3 oranges
2 lemons
1/2 oz. cinnamon stick
1/4 oz. whole cloves
Sugar

Blanch tomatoes in boiling water to loosen skins; dip in cold water and peel. Slice into a large strainer, catching the juice. You get about 2 cups of juice; pour off about half of it and set aside for other use. Weigh the remainder of the juice and the tomatoes and add an equal weight of sugar. (This takes about 7 pounds sugar for 8 pounds tomatoes.)

Slice the oranges and lemons paper thin and discard seeds; quarter the slices. Add to the tomatoes and sugar in a large kettle; add the spices and boil rapidly with frequent stirring until the marmalade shows signs of crinkling on the surface when a tablespoon is cooled in a saucer. Watch it like a hawk: it boils over readily! Pour into clean dry jelly glasses.