7 lb Ripe tomatoes
2 c Vinegar
1 tb Whole cloves
3 ea Cinnamon sticks
3 tb Sugar
Scald and peel ripe tomoatoes. Cook 45 minutes (add no water) stirring
often to prevent burning and stickiing. Strain through a sieve
discarding the juice and saving the pulp. In a saucepan combine
vinegar and spices tied in a spice bag. Boil for 20 minutes. Remove
spice bag and add sugar and tomato pulp to vinegar. Cook slowly for
6-7 hours or until thick and sticky. Pour into sterile jars, hot
water bath for 10 to 15 minutes.
