Ripe tomato jam recipe

4 lb Medium ripe tomatoes
4 c Sugar
1 ts Whole cloves
1/2 tb Broken stick cinnamon
2 c Vinegar
1/2 ts Whole allspice
Scald, peel, and quarter tomatoes. Place in preserving kettle. Add sugar, vinegar, cloves, allspice, and cinnamon. The spices may be tied in a loose muslin bag. Simmer, stirring frequently, until thick.