4 lbs. ripe tomatoes, scald peel and cut in quarters
4 c. sugar
2 c. basil vinegar
1 tsp. whole cloves
1/2 tsp. whole allspice
1/2 tbsp. whole cinnamon stick

Tie spices in cheesecloth. Simmer, stirring frequently until quite clear and thick. Yield: 5 1/2 pints.