5 1/2 lb. firm, ripe tomatoes
About 5 lb. sugar
3 med. size navel oranges
2 med. size lemons
2 cinnamon sticks, each 2" long
1 tbsp. whole cloves
3 oz. diced, crystalized ginger

Skin tomatoes. Place a colander in a bowl and slice the tomatoes into it so that any juice will be caught in the bowl. Weigh the tomatoes plus 1/2 cup of the juice. This weight should be about 5 pounds. Put into a 10 quart kettle. Add sugar to equal the weight of tomatoes and juice.

Slice oranges and lemons about 1/16 inch thick, then cut the slices into quarters. Measure. (There should be 3 3/4 cups oranges and 1 1/4 cups lemons.) Add to tomatoes and sugar. Add cloves and cinnamon (in a bag if you prefer to remove them; we like them put in loose and left in). Mix well. Bring to boiling over high heat. Reduce to moderate and cook, uncovered and stirring occasionally, until fruit is clear and juice has been reduced by 1/2, about 60-70 minutes.

Add ginger 10 minutes before cooking time is up. Remove spice bag, if you used one, and ladle into hot, sterilized jars. Seal at once. Serve as a relish with meats or as a spread on toast. Yield: Approximately 11 jars, 1/2 pint each.