Take 6 lb. of ripe tomatoes, and steep them in boiling water for about four minutes. Peel off the skins and cut them up into small pieces, add to the tomatoes three breakfastcupfuls of sugar, stick cinnamon to taste. Put all the ingredients into a pan and bring slowly to the boil. When boiling, boil rapidly for 1 ¼ hours.
Peel off the skins and cut