1 gal. tomato pulp
2 med. onions
1 1/2 tbsp. broken cinnamon
1 tbsp. whole cloves
3 cloves garlic (finely chopped)
2 peppers
2 c. cider vinegar
1 tbsp. paprika
1/2 c. sugar
2 1/2 tsp. salt

Chop onions in pan with small amount of water and cook until tender. Run through sieve. Mix onions and pulp. Add peppers. Boil mixture rapidly until it has been reduced to 1/2 volume.

Place vinegar in enamel pan. Add spice bag. Simmer about 30 minutes, then bring to a boil. Place cover on pan, remove form heat. (Makes about 1 1/4 cups.)

Add vinegar mixture to tomatoes. Add paprika, sugar, salt and boil until thick. 6 pints.