Red Tomato Marmalade

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