1 qt Ripe red tomatoes
1/2 c Cider vinegar
1 c Sugar
1 ts Salt
1 ts Mixed pickling spices
This marmalade is very tart; it is especially good with ham.
Put tomatoes in boiling water for 2 minutes. Skin, cut into
quarters, and put in a saucepan. Add the other ingredients
and bring to a slow boil. Cook slowly until thick, stirring
frequently. Pour into sterilized jars or bottles and seal.
Makes 1 pint. From: Pickles and Preserves, by Marion Brown
Shared By: Pat Stockett