Title: Ripe tomato jam
 Categories: Condiments
      Yield: 6 Servings
 
      4 lb Medium ripe tomatoes
      4 c  Sugar
      1 ts Whole cloves
    1/2 tb Broken stick cinnamon
      2 c  Vinegar
    1/2 ts Whole allspice
 
  Scald, peel, and quarter tomatoes.  Place in preserving kettle. Add
  sugar, vinegar, cloves, allspice, and cinnamon. The spices may be
  tied in a loose muslin bag.  Simmer, stirring frequently, until thick.