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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
- 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 catsup.
- Place in jars and seal.
- Bring to boil in a canner, and process about 15 minutes.