5 lbs. red or yellow tomatoes
1 c. vinegar, white, distilled
3 c. sugar
1 stick cinnamon
1/4 oz. ginger root grated
1/2 tbsp. whole cloves

Peel and slice tomatoes. Add vinegar and sugar. Mix cinnamon, ginger root and cloves and place in a cheesecloth bag. Add to tomato mixture. Cook until thick, stirring constantly to prevent scorching.

Makes 4 pints. Deseed tomatoes if desired.