Tomato marmalade

 
                              Tomato Marmalade
 
 Recipe By     : Elizabeth Powell
 Serving Size  : 64   Preparation Time :2:00
 Categories    : Canning, Preserves, Etc.         Jams & Jellies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      pounds        red ripe tomatoes
    2                    oranges
    1                    lemon
   12                    cloves
    1      3-inch        cinnamon stick
    4      pounds        sugar
      1/3  cup           candied ginger root -- chopped
      1/4  cup           fresh lemon juice
 
      Peel, seed, and chop tomatoes, reserving juice. Wash lemon and oranges
 well, seed and chop, but do not peel. Break up cinnamon stick into 2-3 pieces
 and tie in a cheesecloth bag with cloves and allspice.
      Combine tomatoes, oranges, and lemon in a large, heavy duty kettle. Stir
 over medium high heat until sugar dissolves. Add cheesecloth bag of spices and
 bring to a boil. Turn heat to low and continue to boil until mixture thickens
 (about 1 hour). Remove cheesecloth bag, add lemon juice and ginger, bring to a
 boil again, and cook 10 minutes more. Pour into hot sterilized jars, and seal
 according to manufacturer's instructions. Makes 3-4 pints.
 
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 NOTES : This marmalade has a wonderful texture and very spicy-sweet flavor.
 Pinwheel tea sandwiches can be made by slicing a loaf of fine grained white
 bread length wise into thin slices, spreading softened cream cheese on the
 bread, followed with Tomato Marmalade. Roll the slice up from the short end,
 wrap in wax paper, and chill at least 2 hours. To serve, cut into slices
 crosswise, as a jelly roll.