Categories: Condiment 
      Yield: 6 servings 
  
      4 lb Medium ripe tomatoes              1/2 tb Broken stick cinnamon 
      4 c  Sugar                               2 c  Vinegar 
      1 ts Whole cloves                      1/2 ts Whole allspice 
  
  Scald, peel, and quarter tomatoes.  Place in preserving kettle. Add sugar, 
  vinegar, cloves, allspice, and cinnamon.  The spices may be tied in a loose 
  muslin bag.  Simmer, stirring frequently, until thick. Florence Taft Eaton, 
  Concord, MA.