|Sugar||1 Cup (16 tbs)|
Peel oranges and lemons.
Cut away some of the white pith and discard.
Slice peel thinly; cover with water and bring to a boil.
Simmer 15 minutes, then drain.
Dip tomatoes in scalding water, then peel.
Cut peeled oranges and lemons into halves and discard the pits.
Mince fruit pulp and tomatoes together.
Drain their juice into a saucepan and add drained peel; cover and simmer about 20 minutes.
Now mix with the minced fruit-tomato pulp, and boil uncovered, for 15 minutes.
Measure, and add an equal amount of sugar.
Simmer uncovered, stirring occasionally until the jelly stage is reached.
Ladle into sterilized jars; cover with melted paraffin.