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  • 1 gallon tomato juice
  • 3 to 4 cups vinegar
  • 3 cups granulated sugar
  • 2 tablespoons salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon red cayenne pepper (optional)
  • 1 teaspoon cloves
  • 4 teaspoons cinnamon


  1. Place in large heavy kettle. Tie cloves and cinnamon in a cloth bag and add to juice. Cook over high heat until mixture begins to boil. Lower heat, but keep boiling. Cook until consistency of ketchup.
  2. Place in jars and seal.
  3. Bring to boil in a canner, and process about 15 minutes.

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