7 lbs. very ripe tomatoes
3 lbs. sugar (7 c.)
1 pt. vinegar (white)
1 tbsp. whole cloves
3 tbsp. stick cinnamon

Scald and peel tomatoes; boil 45 minutes. Drain and use only pulp. Put spices in gauze bag, cheesecloth, and boil with tomato pulp and vinegar about 1 hour or until thick; stir often. Put in sterile jars and seal.