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• 15 pounds green tomatoes, sliced
• 1 cup pickling salt
• 1/2 tablespoon powdered alum
• 2 quarts boiling water
• 2 cups apple cider vinegar
• 5 cups sugar
• 2 cinnamon sticks
• handful of whole cloves

Arrange the tomatoes in layers in a large bowl or pickle crock, sprinkling salt between the layers. Let stand overnight.

The next day, drain tomatoes, sprinkle with alum, and pour the boiling water over them. Let stand for 20 minutes. Drain, rinse, and drain again.

In an enamel or stainless steel kettle, combine the vinegar, sugar and spices (tie the spices in a cheesecloth bag -- spice bag should be kept in the syrup right up to the very end). Bring to a boil, stirring until sugar is dissolved, and boil rapidly for 3 minutes. Pour the syrup over the tomatoes and let stand overnight.

Next day, drain off the syrup and bring it to a boil. Pour over the tomatoes and let stand again overnight.

On the fourth day, put the syrup and tomatoes into the kettle, bring to a boil and simmer until the tomatoes are transparent. Pack the tomatoes into hot jars. Boil the syrup until it becomes quite thick or spins a long thread. Remove the spice bag and pour the syrup over the fruit, filling the jars, and seal. Makes 8 quarts.