8 lb. ripe tomatoes
2 med. sweet red peppers
2 med. green peppers
4 onions (2 in. diameter, peeled and quartered)
3 c. 5% acid strength cider vinegar
3 tsp. dry mustard
1/2 tsp. cayenne red pepper
1/2 tsp. whole cloves
1 stick cinnamon
3 c. sugar
3 tbsp. canning and pickling salt

Peel tomatoes and core. Quarter and remove seeds and membranes from peppers. Put tomatoes, peppers, and onions in blender. Cook for 5 minutes. Add vinegar, sugar and spices. Cook about 2 hours until reduced to 1/2. Process in water jar bath for 15 minutes.

Makes 4 pints.