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Spiced Tomatoes

For two pounds of ripe tomatoes allow one pound of brown sugar, one-half pint of cider vinegar and one-fourth of an ounce each of cinnamon and cloves. Put all these ingredients into a pan and allow them to simmer slowly at the side of the fire until the tomatoes are cooked. When ready take the tomatoes out and put them on a dish, leaving the syrup to go on simmering. When the tomatoes are quite cold return them to the syrup and boil gently for ten minutes longer. Afterwards put them in jars, allow the syrup to keep on boiling until well reduced, then move it from the fire and let it get cold. Pour the cold syrup over the tomatoes, cover the jars with parchment, tie them down tightly and keep them in a dry store-cupboard.