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Spiced Tomatoes

Mrs. Stotesbury.

To four pounds of large red tomatoes, take two pounds of good brown sugar, one pint of cider vinegar, half ounce of cloves, and half ounce of stick cinnamon; stew all together in a preserving kettle until the tomatoes are cooked; take the tomatoes out and put them on dishes to cool, letting the syrup go on simmering slowly; when the tomatoes are cold return them to the syrup for a little while; let them become cold before putting them in the jars. The syrup must be boiled down as thick as molasses, and poured cold over the tomatoes; tie them down with bladder or waxed paper.