Ingredients 

16 quarts ripe tomatoes 

6 large onions 

3 red sweet peppers 

1/4 Ib. mixed spices (Whole cloves, stick cinnamon, allspice buds)

½ nutmeg grated

1 tablespoon dry mustard

3 cups strong cider vinegar

¾ cup salt

3 cups brown sugar

1 salt spoon cayenne

Steps

1

Cut ripe tomatoes into large enamel kettle with ground onions and sweet red peppers.

2

Cook slowly to form juice, add whole cloves in loosely tied bag.

3

Cook until tomatoes are soft, mashing frequently.

4

Remove from fire, strain through seive, return to kettle, add salt, brown sugar, cayenne, grated nutmeg, and dry mustard mixed to paste, with vinegar to prevent lumping. 

5

Cook slowly until reduced ⅓ or until consistency desired. 

6

Pour boiling water into hot, sterilized jars.  

• MAUD M. WARD