Rome Family Cookbook
By Mary Rome Funk

Instructions

Cut tomatoes in forths. Chop onions. Remove seeds from red peppers and chop.
Cook until tender. Puree through sieve. Now you should have 1 gallon of juice.
Put salt, cinnamon, dry mustard, cloves and papper in a bag and tie closed.
Add to the juice, sugar and the tied bag with spices in it.
Boil for 2 hours until thick, storring offen.
Add vinegar. Bring to boil again.
Pour into hot jars and seal. Bottles may be sealbed by inserting corks and dipping them into hot wax.