1Place tomatoes in heavy-bottomed 8-10 quart non-aluminum pan. Rinse orange and lemon;with vegetable peeler, carefullyremove thin outer peel. Cut peel into slivers and add to tomatoes. Holding fruit over a bowl to catch juice, cut off and discard remaining peel and white membrane; coarsley chop fruit.
2Add chopped fruit and juice to tomatoes. Stir in vinegar, spices, and sugar until well blended. Bring to a boil over high heat, stirring often. Then reduce heat and simmer, uncovered, stirring often, untilthickened and reduced to about 4 cups ( about 2 hours); as mixture thickens, reduce heat and stir more often to prevent sticking.
3Ladle hot marmalade into hot, sterilized half pint jars, leaving 1/4-inch headspace. Wipe rims and threads clean; top with hot lids, then firmly screw on bands. Process in boiling water canner for 5 minutes. Or omit processing and laddle into freezer containers, leaving 1/2-inch headspace; apply lids. Let stand for 12-24 hours at room temprature; freeze or refrigerate.