Title: Coriander tomato marmalade
 Categories: Basics, Sauces and
      Yield: 3 Servings
 
      1 qt Cherry tomatoes
      3 c  Sugar
      1    Lemon
      1 tb Coriander seed -- whole
 
  Scald and peel tomatoes.  Add sugar and let stand overnight in a
  covered glass dish (no metal).  In the morning add lemon juice,
  finely sliced lemon peel, and whole coriander seeds.  Stir well.
  Simmer as slowly as possible over lowest possible heat. Stir
  frequently until thickened (consistency of marmalade), up to 3 hours.
  Put into hot sterilized glasses; seal with melted paraffin. Makes 3
  to 4 half-pints.
  
  Plum tomatoes may be substitute.  If you use large tomatoes, slice
  them and add sugar (up to 1/2 cup more).