Ten lbs. ripe tomatoes, 1 pint best brown vinegar, 2 oz. salt, 1/2 oz. cloves, 1 oz. allspice, 1/2 lb. white sugar, 1 oz. garlic, 1/2 oz. black pepper, 1/2 oz. cayenne pepper.

Wipe the tomatoes clean, and boil or bake till soft; then strain and rub through a sieve that will retain the seeds and skins. Boil the juice for an hour, then add the above ingredients (all the spices must be ground). Boil all together for a sufficient time, which may be known by the absence of any watery particle, and by the whole becoming a smooth mass; 5 hours will generally suffice. Bottle without straining into perfectly dry bottles, and cork securely when cold. The garlic must be peeled. The proportions of spice may be varied according to taste.