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Tomato Marmalade

Weigh the fruit, and take as many ounces of sugar as there are pounds of tomatoes. Put this sugar into a preserving-pan, place it upon a gentle fire, and stir until it melts and acquires a light-brown colour. Throw into it three or four onions finely minced, allowing one small onion for each pound of tomatoes. When these are slightly browned, put into the pan the tomatoes cut into quarters, and add a slight seasoning of pepper, salt, powdered mace, and grated nutmeg. Boil all together till the tomatoes are reduced to pulp, strain the juice through a sieve, and boil it quickly until it will jelly when a small portion is poured upon a plate. Put the marmalade into jars, and cover with double layers of very thick paper. Time, two and a half to three hours.