10 cups tomato — peeled and chopped
2 medium orange — sliced very thin
1 medium lemon — sliced very thin
4 each cinnamon sticks — 2 1/2″ sticks
1 tablespoon cloves — whole
5 allspice — whole
5 1/2 cups sugar
1 teaspoon salt
Drain tomatoes, quarter citrus slices. Tie spices in cheesecloth. Combine all ingredients in large open pan. Add cheesecloth of spices. Bring to a boil, stirring frequently, and cook to 220 degrees, approximately 45 minutes.
Fill hot 1/2 pint jars leaving 1/4″ headspace. Process in boiling water canner 5 minutes, making sure water stays boiling and that it covers jars by 2 inches, adding more boiling water if needed.