Instructions: 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.

Ladle into hot jars, leaving about 1/4-inch space at top. Wipe jar rims and threads clean. Cover jars with hot canning lids. Screw bands on firmly. Place jars in a boiling water bath. Cover canner and return water to a boil; boil 5 minutes.

Remove jars from canner and let cool. Check seals and store in a cool, dry place.

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