This recipe was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Spicy Tomato Relish

4 quarts (about 18 large) tomatoes, peeled, cored, and chopped
1 large onion, chopped (about 2 cups)
2 medium sized green peppers, chopped (about 1 1/2 cups)
1 1/2 cups sugar
1 1/3 cups vinegar
1 tablespoon salt
1 tablespoon celery seed
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice

Combine all ingredients in a large Dutch oven. Bring to a boil; reduce heat, and simmer 2 1/2 hours or until mixture reaches desired thickness. Stir frequently.

Spoon relish into hot sterilized jars, leaving 1/2-inch headspace. Adjust lids; process 15 minutes in a boiling-water bath. Yield: 4 pints.

Please read the Safe Canning & Food Preservation section if planning on canning this recipe.