4 qt. cored chopped ripe tomatoes
1 c. chopped onion
1/2 c. chopped sweet red pepper
1 tsp. celery seed
1 tsp. mustard seed
1 tsp. whole allspice
1 stick cinnamon
3/4 c. sugar
1 tbsp. salt
1 c. cider vinegar
1 tbsp. paprika
2-3 pint (or 4-5, 8 oz.) Mason jars & lids

Cook tomatoes, onions and peppers until soft. Press through a food mill or sieve. Cook rapidly until thick (volume is reduced by 1/2), about 1 hour. Put in blender for a minute or 2 (to desired smooth texture). Return to cook pot. Tie spices into a cheese cloth bag (break up the cinnamon stick). Add to tomato mixture with sugar and salt. Cook gently about 25 minutes, stirring frequently., Add vinegar and paprika. Cook until thick.

Remove spice bag after 1 hour of simmering. As mixture thickens, stir frequently to prevent sticking. Pour boiling hot into hot jars leaving 1/8 inch headspace. Put jars on a low rack in a kettle or canner of boiling water to cover jars at least 1 inch. Process 10 minutes. Remove and cool on rack. Makes 2-3 pints.