Tomato Marmalade with Golden Raisins

From The Jamlady Cookbook. Peter says the flavor is wrong (“Tomatoes aren’t supposed to taste this sweet”) but he’ll endeavor to eat it anyway. I think it’s really pretty.

4 pounds skinless, seedless tomato meats (this takes a lot more than 4 pounds of tomatoes)
6 cups sugar
1 cup golden or dark raisins (I chose golden because they’re prettier)
1 lemon
1 orange
1/2 tsp ground cinnamon
1/4 tsp nutmeg

Plunge the tomatoes in boiling water and remove the skin and seeds. Layer the sugar and tomato meats overnight, then strain out the meats and cook down the juice until it reaches 105 degrees C. (That’s 221 F.) Prepare the citrus fruits (I chose to slice thinly, peels on, and put the seeds in a spice bag to add to the mixture when it’s cooking). Add to mixture and boil for 10 minutes. Add back the tomatoes and the spices and cook everything down. Add in the raisins, and cook to the jell point. RWB for 10 minutes (16 for us here).