Tomato Marmalade

Makers nine ½ pt. jars

5 ½ lb. tomatoes
3 oranges, thinly sliced
2 lemons, thinly sliced
6 cups sugar
1 tsp. salt
4 sticks cinnamon
1 tbsp. Whole cloves

Peel, chop and drain tomatoes. Cut fruit slices into quarters. Mix tomatoes, fruit, sugar, and salt in a heavy kettle. Tie spices in a cheesecloth bag and add. Bring mixture quickly to a full boil, and boil rapidly, stirring constantly, until thick (about 50 minutes). Remove from heat, skim, remove spices and pour marmalade into hot, sterile canning jars. Store in refrigerator for up to three weeks.