2 1/4 lb. ripe tomatoes (3 c. chopped tomatoes)
2 lemons, cut in thin slices and seeds removed
6 1/2 c. sugar
1 bottle Certo pectin
1 tsp. cinnamon
1/2 tsp. ground cloves
6 to 8 whole cloves

Prepare the tomatoes by dropping in boiling water briefly. Peel and chop.; put them in a pan and bring to a boil. Simmer 10 minutes. Measure three cups of prepared tomatoes into a large saucepan and add lemon slices, sugar and spices.

Mix well. Bring to a full rolling boil over high heat and boil for 1 minute, stirring constantly. Remove from heat and stir in the pectin. Skim off the foam with a metal spoon. Stir and skim for 5 minutes to cool the mixture and prevent the fruit from floating. Ladle into sterilized jars and cover with 1/2 inch hot paraffin.