INGREDIENTS
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4 quarts (about 24) ripe tomatoes, peeled, cored, and chopped
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1 large yellow onion, chopped
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1 large red bell pepper, cored, seeded, and chopped
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1 ½ teaspoons celery seed
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1 teaspoon mustard seed
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1 teaspoon whole allspice
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1 stick cinnamon
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1 cup firmly packed brown sugar
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1 tablespoon salt
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1 ½ cups cider vinegar
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1 tablespoon paprika