4 1/2 lb. tomato, peeled
4 1/2 c. sugar
1 1/2 c. vinegar
1/2 tsp. allspice
1 tsp. clove
1 tbsp. cinnamon

Scald and peel tomatoes. Quarter them. Place in pan. Add sugar, vinegar and spices. Cook slowly until thickened. Pour into hot jars and seal with paraffin wax.