1 gal. very ripe tomatoes
2 c. cider or wine vinegar
1 tsp. red pepper
3 tbsp. sugar
1/2 c. salt

Cut up tomatoes and cook until soft. Press through a medium sieve. Add remaining ingredients. Tie into a bag 2 tablespoons each of black peppercorns, cloves and dry mustard, 3 tablespoons cinnamon and 1/2 tablespoon mace. Boil for 4 hours, remove spice bag and bottle while hot into sterilized jars and seal tightly.