Yellow Tomato Marmalade

• 2 lemons, seeded and chopped, including the skins
• 1 cup fresh orange juice
• 2 pounds yellow tomatoes, peeled, seeded and chopped
• 2 Granny Smith apples, peeled, cored and chopped
• 2 cups sugar
• 8 whole allspice

1. Combine the lemons and orange juice in a blender or food processor and process until the lemon is finely chopped.
2. Transfer to a large, heavy saucepan, bring to a simmer and cook over medium-high heat until the lemon becomes transparent.
3. Add the remaining ingredients and continue to simmer over medium heat until they have thickened, about 30 minutes.
4. Spoon into sterilized eight-ounce jelly jars and seal with paraffin or cover with canning lids and process in a boiling water bath for 10 minutes, then allow to cool, check lids and store in a dark place.

lemons, orange juice, yellow tomatoes, apples, sugar, allspice

Taken from cooking.nytimes.com/recipes/2793 (may not work)