Skin and chop up tomatoes to provide 4 qts. Let stand in bowl until most of the liquid can be poured off and used elsewhere. Place chopped oranges and lemons in kettle. Add cloves and cinnamon sticks. Add tomatoes and 1 cup sugar for each cup of tomatoes. Bring to a boil, stirring as sugar dissolves. Then boil, stirring constantly to prevent burning, until the marmalade sheets off the spoon. Fish out cinnamon sticks and as many of the cloves as can be found. Spoon into hot, sterilized jars and top with melted paraffin.