Yield: 6 servings
Measure | Ingredient |
---|---|
4 pounds | Medium ripe tomatoes |
4 cups | Sugar |
1 teaspoon | Whole cloves |
½ tablespoon | Broken stick cinnamon |
2 cups | Vinegar |
½ teaspoon | 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.