Seville Tomato Marmalade
|Orange||1 Medium, peeled and quartered|
|Tomatoes||2 Pound, peeled, cored and chopped (4 1/2 Cups)|
|Lemon juice||2 Tablespoon|
|Cinnamon stick||3 Inch, broken|
|Whole cloves||2 Teaspoon|
|Sugar||5 Cup (80 tbs)|
Slice orange quarters crosswise very thinly over bowl to catch juice.
In 5-quart kettle combine orange slices and juice, tomato, and lemon juice.
Tie cinnamon and cloves in a cheesecloth bag.
Add to tomato mixture.
Bring mixture to boiling.
Cover and simmer 10 minutes.
Stir in sugar.
Bring to full rolling boil; continue boiling and stirring till mixture sheets from metal spoon or till candy thermometer registers 220°, about 7 minutes.
Remove marmalade from heat; remove bag of spices.
Skim off foam with metal spoon.
Pour at once into hot, sterilized half-pint jars or glasses.