Remove seeds
from citrus fruit; tie seeds in piece of muslin. Blend or process
unpeeled citrus fruit and the water until finely chopped. Combine citrus
mixture with tomato in large saucepan; bring to a boil. Reduce heat;
simmer, uncovered, stirring occasionally, about 10 minutes or until
tomato is pulpy.
Add muslin
bag and remaining ingredients to pan; stir over heat, without boiling,
until sugar dissolves. Boil, uncovered, stirring occasionally, about 30
minutes or until jam jells when tested.
Discard
muslin bag. Pour hot jam into hot sterilized jars; seal while hot.
