Tomato Citrus Marmalade
|Tomatoes||2 Pound, peeled, seeded and chopped|
|Sugar||3 Cup (48 tbs)|
|Orange||1 , sliced thin and quartered|
|Lemon||1 , sliced thin and quartered|
|Whole cloves||1 Teaspoon|
|Cinnamon stick||1 , crushed|
|Dried basil||1 Teaspoon|
In a heavy stainless steel or enameled saucepan combine the tomatoes, sugar, and salt.
Bring the mixture to a simmer over moderate heat, stirring and skimming the froth, and cook until the sugar is dissolved.
Add the remaining ingredients and simmer, stirring occasionally, until a candy thermometer registers 218° F.
Remove the cheesecloth bag and spoon marmalade into sterilized jars, filling the glasses to within 1/4 inch of the top.
Wipe the rims with a dampened cloth, seal the glasses with paraffin, and let them cool.
Store in a cool, dark place.