2 Italian Plum Tomatoes
1 Cider Vinegar
3/4 Brown Sugar
2 Coarse Salt
1 Ground Allspice
1 Ground Cinnamon
1/4 Ground Cloves
1/8 Cayenne Pepper
Use large tins (28-ounce of plum tomatoes and do NOT drain.
Combine all ingredients in a large heavy pot.
Bring to a boil, then reduce heat to a simmer and cook, uncovered, until thick– about 90 minutes.
Tomatoes will break apart as they cook, although you can help this along by pressing them against the side of the pot with a wooden spoon.
Stir chili sauce often as it cooks.
Pour chili sauce into hot, sterilized jars and seal.
Process in a hot water bath if you wish, but I store these jars in the back of my fridge– they don’t take up too much room because they seem to be eaten quickly!,
Recipe makes seven cups; I always do up 2 pint jars for my family then put the rest in 1-cup size jars to give away.