Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | Tomatoes (measured whole) |
| 3 cups | Brown sugar |
| 1 pint | Cider vinegar |
| 3 tablespoons | Salt |
| ½ teaspoon | Allspice |
| ½ teaspoon | Cinnamon |
| ¼ teaspoon | Dry mustard |
| ½ teaspoon | Ground cloves |
Quarter, stem and remove pith from tomatoes. Bring to a fast boil.
Drain overnight in a suspended cheesecloth bag. Run through Victorio Strainer.
To the pulp add remaining ingredients. Boil and stir until thick or it may be canned after 10 minutes boiling time. Can in sterile cans.
Hot water bath 15 minutes.
Source: Harriet Dormish
Typos by Neysa