4 qt. tomatoes, peeled
3 oranges
2 lemons
1/2 oz. cinnamon stick
1/4 oz. whole cloves
Sugar

Blanch and pare tomatoes. Slice into large shallow kettle. Slice fruit very thin and quarter slice. Weigh tomatoes after pouring off half tomato juice. Add equal weight in sugar. Stir until sugar is dissolved. Now add fruit and spices (in a bag). Put on hot fire. When boiling, lower heat. Cook until, when tested, a small amount cooled in saucer crinkles at edges. Pour into hot jars and seal.