Tomato Marmalade

1. 1

   Select 4 quarts of firm, ripe tomatoes.

2. 2

   Peel and slice thin. Wash 6 lemons, slice and remove seeds, leaving the peel on.

3. 3

   Put in a saucepan with the tomatoes, lemons, raisins and sugar.

4. 4

   Cook slowly for 1 to 1 1/2 hours, until mixture is thick.

5. 5

   Put in small glasses (sterile) and cover with paraffin.

No additional tips available.