Presented by John Nesby – Chef and owner of MorMor Bistro & Bar, Poulsbo, WA

A great way to save some of those great tomatoes before the season is over!

Yields 8 eight-ounce jars

Ingredients

• 3 quarts tomatoes (12 cups, after cutting)
• 2 oranges
• 2 lemons
• 10 cups sugar
• 2 Tbsp. whole cloves
• 6 Tbsp. broken cinnamon stick

Directions

Remove peel from tomatoes and cut into small pieces. Slice oranges and lemons thinly, then quarter the slices. Pour off juice from the tomatoes. Add sugar. Stir until sugar is dissovled. Add oranges, lemons, and spices which have been tied loosely in a cheesecloth bag.

Place mixtur over high heat and boil rapidly, stirring often. Cook until clear and thick (about 50 minutes).

Pour into sterlized jars to within 1/2 inch of top. Put on cap, screw band tight. Process in Boilng water bath for 10 minutes.