1 gal. (about 6 1/4 lbs.) ripe tomatoes, peeled and cored before measuring
2/3 c. chopped onion
1 1/2 c. white sugar
1 tsp. nutmeg, grated
3/4 tsp. Tabasco sauce
1/2 tsp. curry powder
2 c. cider vinegar (5% acidity)
5 tsp. salt
2 tsp. ginger
1 tsp. cinnamon
1 tsp. dry mustard

Grind onions and tomatoes in food chopper (or chop in food processor). Add all other ingredients and bring to boil. Reduce to medium heat and cook two (2) hours until thick, stirring frequently to prevent burning. Pack into sterilized pint jars, wipe rims, adjust seals. Process in boiling water bath for 15 minutes.