24 lg. ripe tomatoes (peeled and chopped) 5 lg. onions, peeled and chopped 4 bell peppers, chopped 3 tbsp. salt 2 or 3 hot peppers (chopped) I used jalapenos 1 tsp. nutmeg 1 tsp. cinnamon 1 tsp. cloves 1 tsp. dry mustard 2 1/2 c. sugar (or less to taste) 3 c. white vinegar 3 or 4 cloves garlic chopped
Mix and cook in a large granite pan 1 1/2 hours or until it's as thick as you wish. Pour into jars and seal. Makes about 8 pints.
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