Tomato Jelly

Scald and peel ripe tomatoes. Cook 45 minutes (add no water) stirring often to prevent burning and sticking. Strain through a sieve discarding the juice and saving the pulp. In a saucepan combine vinegar and spices tied in a spice bag. Boil for 20 minutes. Remove spice bag and add sugar and tomato pulp to vinegar. Cook slowly for 6-7 hours or until thick and sticky. Pour into sterile jars, hot water bath for 10 to 15 minutes.