"Coolidge" Tomato Marmalade

This is from a compilation of my Grandmother Carr's recipes written after her death in 1978, by my Grandfather. When I googled to find the source of this recipe, I found that apparently President Calvin Coolidge loved it and requested that it be served during White House meals.

4 quarts tomatoes (measure them whole)
Sugar
3 oranges
2 lemons
1/2 ounce cinnamon stick (1 3" stick)
1/4 ounce whole cloves (1 to 1 1/4 teaspoons cloves)

Blanch tomatoes in boiling water and skin them. Slice the tomatoes into a large shallow kettle. Slice the oranges and lemons very thin and quarter the slices. Leave them while you pour off half the juice from the tomatoes. Measure the tomatoes and add an equal amount of sugar to the kettle along with the tomatoes. Stir until dissolved. Now, add the oranges and lemons, cinnamon stick and whole cloves. Turn on the heat under the kettle and, while stirring frequently, bring to a boil. Reduce the heat but continue to simmer and stir occasionally until mixture is thick. Test doneness by cooling a teaspoonful in a saucer. When mixture shows the crinkling signs of jelling, it is ready for the jars. Remove cinnamon stick and pour into small, hot, sterilized jars and seal.

No other information is given but here are some tips:
~fill jars to within 1/4 -1/2 inch of top.
~Regarding sealing: to be safe, either refrigerate the screw-topped jars after they cool or place them in a water bath canner with water covering the jars by about an inch, and process for 10 -15 minutes. (follow the canner directions)

My Grandmother was Dorothy Mae Lonkey Carr (1905-1978) and my Grandfather was Clifford Fleming Carr, Sr. (1907-1988)