4 qts. of tomatoes, peeled and chopped
3 c. ground onions
1 c. ground green pepper
1 c. sweet red pepper, ground
2 c. sugar
2 tbsp. salt
1/4 tsp. cayenne
1 tbsp. whole cloves
3 (3 inch) cinnamon sticks
1 tbsp. mustard seeds
3 c. vinegar

Wash vegetables thoroughly before preparing. Remove seeds and white portion from peppers before chopping.

Combine vegetables, sugar, salt and cayenne in heavy pot; place over low heat and stir until sugar is dissolved. Cook slowly, stirring occasionally, about 2 hours or until mixture thickens.

Add spices, tied in a square of cheesecloth, and vinegar. Cook until very thick. Pour immediately into hot sterilized jars. Seal at once. Makes 5 pints.

Can be frozen jars, leave 1/2 inch headspace.