In large enamel kettle quarter and core 8 pounds ripe tomatoes. Add 1 chopped medium onion, 1/4 teaspoon cayenne pepper, then boil for 20 minutes. Set aside to cool.

In small pan (not aluminum) combine 1 cup white vinegar, 1 1/2 inch stick cinnamon, 1 1/2 teaspoons whole cloves and 1 teaspoon celery seed. Bring to a boil, remove from heat and let cool.

Put tomatoes through a food mill or Squeezo. Return strained pulp to kettle and add 1 cup sugar, stir and simmer briskly until mixture is reduced to half.

Strain the vinegar mixture into the tomato and add 4 teaspoons salt and simmer until desired consistency, stirring often.

Pour into hot sterilized jars, adjust lids and process in boiling water bath 5 minutes, to seal. Remove jars from kettle, keep out of drafts. When cool, store in a cool, dark place.