Scald, skin, cut up and weigh tomatoes.

Stir in sugar, salt, and ginger.  Tie cinnamon stick, whole cloves and whole allspice in cheese cloth and add bag to pot with chopped tomatoes and other spices. If using ground allspice instead of whole stir it into mixture.

Bring tomatoes to a boil, stirring frequently.

Cook until syrup is fairly thick. (about an hour at a hard boil).

Remove spice bag and ladle into sterilized hot jars leaving about 2 inches at top of jar.

Wipe jar rims, add lids and rings. Do not screw rings on tight.

Process jars in boiling water bath for five minutes.

Remove from canner and tighten rings.

Let sit for 24 hours.  Makes 1 1/2 pints.