Peel, seed, and chop tomatoes, reserving juice. Wash lemon and oranges well, seed and chop, but do not peel. Break up cinnamon stick into 2-3 pieces and tie in a cheesecloth bag with cloves and allspice. Combine tomatoes, oranges, and lemon in a large, heavy duty kettle. Stir over medium high heat until sugar dissolves. Add cheesecloth bag of spices and bring to a boil. Turn heat to low and continue to boil until mixture thickens (about 1 hour). Remove cheesecloth bag, add lemon juice and ginger, bring to a boil again, and cook 10 minutes more. Pour into hot sterilized jars, and seal according to manufacturers instructions. Makes 3-4 pints. Recipe By : Elizabeth Powell From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (65g)|
|Recipe Makes: 64 Servings|
|Calories from Fat: 2 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 3.3mg||0 %|
|Potassium 26.7mg||1 %|
|Total Carbohydrate 29.9g||9 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 29.3g|
|Protein 0.1g||0 %|
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Calories per serving: 117
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