Take 2lb. tomatoes and steep them for a few minutes in boiling water.
Peel off the skins and mash the tomatoes to a pulp.
Add to the pulp four teaspoonfuls of brown sugar, ½ teaspoonful of ground pepper, a pinch of cinnamon powder, the juice of two fresh pineapples, a pint and a half of vinegar, and a pinch of salt.
Stir all well together, place on a quick fire and bring to a boil.
Remove immediately boiled, and bottle and seal with sealing wax while hot.