8 c. chopped tomatoes, peeled
1 each orange and lemon, sliced thin
1/4 c. cider vinegar
1 1/2 tsp. each ground cinnamon and allspice
3/4 tsp. ground cloves
3 c. sugar

In a 5-quart Dutch oven combine tomato, orange, lemon, vinegar, spices, and sugar. Bring to a boil, reduce heat, and simmer gently uncovered until reduced to about 2 pints; takes 2 or 3 hours. Stir frequently to prevent sticking. Seal in hot sterilized jars. Makes 2 pints.