Tomato Lemon Marmalade

I bought the Taste of Home Canning and Preserving cookbook/magazine this summer and I am so glad I did!  There are lots of very yummy looking recipes!  I don't normally like marmalade...or maybe it's just orange marmalade I don't like, since that's the only kind I have had before...but this still sounded good to me, so I decided to try it.  And I am definitely glad I did!  This recipe yielded 3.5 pints.

Here's the recipe:
5 medium ripe tomatoes (this ended up being about 4 cups after I had peeled and chopped it)
4 cups chopped, peeled tart apples (about 4 large) (I used granny smith)
2 medium lemons, seeded and ground (I had no idea how to grind a lemon that isn't dried, so I just sliced it very thinly...almost could be considered shaved at times, and then chopped it into small pieces)
6 cups sugar
2.25 tspn ground ginger
8 whole cloves (I actually used 14, because mine are more than a year old, they are still very aromatic, though, so I have no idea if the flavor is diminished or not)

Peel (I blanched them to peel them), quarter and chop the tomatoes; place in a colander to drain.  Transfer to a dutch oven (I just used a large pot); add apples and lemons.  Cook and stir over medium heat for 15 minutes.  Add sugar and ginger.

Tie cloves in a cheesecloth spicebag; add to the pot.  Bring to a boil, stirring occasionally, and cook until the sugar has dissolved.  Reduce heat, simmer 40 minutes, stirring frequently.  (I actually cooked it quite a bit longer, and used my potato masher to break up some of the apple chunks, too.)  I can't remember for sure, but I think this was the recipe that I added 1 Tbsp pectin to, in order to help it set a little more.  Then boil for a minute or so longer after adding the pectin.

Remove spice bag.  Ladle hot mixture into hot jars, leaving 1/4 inch headspace.  Remove air bubbles, wipe rims and adjust lids.  Process 10 minutes in a boiling water bath canner.

The jar on the left is the Tomato Lemon Marmalade