| • | Wash, peel and cut tomatoes.
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| • | Put them in preserving kettle.
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| • | Now add vinegar, cloves, allspice, sugar and cinnamon.
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| • | Simmer, till thick, keep stirring.
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| • | Pour into hot jars, leaving about 1/4-inch space at top.
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| • | Cover the jars with hot canning lids and process in hot water bath for 15 minutes. |
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