Tomato Catsup

2 cups cider or wine vinegar
1 tsp red pepper
3 tbsp sugar
1/2 cup salt
2 tbsp black peppercorns
2 tbsp cloves
2 tbsp dry mustard
3 tbsp cinnamon
1/2 tbsp mace

Cut and cook 1 gallon of ripe red tomatoes until soft, then pass through a medium sieve. Combine with red pepper, sugar, salt and vinegar. Then tie peppercorns, cloves, mustard, cinnamon and mace into a bag. Place bag in mixture, boil about four hours, remove the spice bag, and bottle mixture while still hot.

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