|Fresh tomatoes||2 1⁄2 Pound, peeled, cored, and diced|
|Mixed chopped candied fruits and peels||1⁄2 Cup (8 tbs)|
|Sugar||3 Cup (48 tbs)|
|Ground allspice||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
Remove peel from orange; scrape off excess white.
Section and chop orange.
Cut peel into very thin strips.
In 4-quart Dutch oven, cook chopped orange, orange peel, tomatoes, and candied fruits and peels till orange peel is tender, about 20 minutes.
Add sugar, salt, and spices; bring to a full rolling boil.
Boil mixture till thick enough to sheet from a metal spoon, 8 to 10 minutes.
Skim off foam with metal spoon.
Pour immediately into hot sterilized jars to within 1/4 inch of top.
Wipe jar rims.
Seal with metal lids and screw bands.
Invert jars; turn upright and cool.