5 lb. ripe tomatoes, peeled and cored
4 lb. sugar
2 lemons, thinly sliced
3 sticks cinnamon, broken
1 tbsp. whole cloves

Cut tomatoes to remove juice and most of the seeds and discard juice and seeds. Chop tomatoes coarsely (makes about 9 cups of chopped tomato). You can drain the tomatoes in a colander as you do them. Mix tomato, sugar, lemon in heavy kettle or Dutch oven. Mix well. Tie the spices in cheesecloth or put in teaball and add to tomato mixture.

Bring to boil, stirring constantly. Reduce heat to low and cook, uncovered, stirring as needed for 45 to 60 minutes or until mixture thickens and threads from tip of spoon. Remove spice bag.

Stir and skim for 5 minutes or until slightly cooled. Seal with paraffin in 1/2 pint hot sterilized jars. This is not a quick recipe but it is a favorite with our family.