Twenty-four medium-sized ripe tomatoes, two peppers, finely chopped, two onions, finely chopped, four cupfuls vinegar, six tablespoonfuls sugar; two tablespoonfuls salt, four tea-spoonfuls cloves, four teaspoonfuls cinnamon, four teaspoon-fuls allspice, four teaspoonfuls grated nutmeg.

Peel tomatoes and slice. Put in a preserving kettle with remaining ingredients. Heat gradually to boiling-point, and cook slowly two and one-half hours.