2 qts. tomato puree
1 1/3 Cups vinegar
1/2 Cup sugar
2 teaspoons whole allspice
2 sticks cinnamon
1 teaspoon whole cloves
1 1/2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon cayenne pepper
Combine puree, vinegar and sugar in a large sauce pot. Tie whole spices in a cheesecloth bag. Add to tomato mixture; add remaining ingredients and cook slowly until as thick as desired, about 45 to 60 minutes. As mixture thickens, stir frequently to prevent sticking. Remove spice bag. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 15 minutes in boiling water bath. Yields about 2 pints.