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Carefully remove and discard the white membrane from the citrus and chop the fruit.
Combine the citrus and tomatoes in a heavy 8 quart non reactive saucepan.
Add the sugar, vinegar, and spices to the saucepan and bring to a boil over high heat. Lower the heat and simmer uncovered for 1 hour or more, or until the mixture is reduced to about 4 cups. Stir frequently and be careful not to burn.
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