Spicy Tomato Marmalade

Rinse, peel, core, and coarsely chop tomatoes, to make 8 cups. With a vegetable peeler, carefully remove thin outer peel from orange and lemon; cut peel into julienne strips. Holding fruit over a bowl to catch juice, cut and discard remaining peel and white membrane from orange and lemon; coarsely chop fruit. Place tomatoes, orange, lemon (plus any juice) and peel in a 5 quart pot. Stir in vinegar, cinnamon, allspice, cloves, and sugar until well blended. Bring mixture to a boil; reduce heat and simmer, uncovered for about two hours or until reduced to about two pints. Stir occasionally to prevent sticking. Prepare 4 half-pint canning jars.