Submitted by Jody Harris, Fayetteville, Ark.

• 2 pounds very ripe tomatoes, cored and coarsely chopped

• 3/4 C light brown sugar

• 2 Tbsp apple cider vinegar

• 1 Tbsp fresh grated or minced garlic

• 1/4 tsp ground cinnamon

• 1/8 tsp ground cloves

• 1 tsp salt

• 1/2 tsp cayenne

Add all ingredients to a heavy bottom saucepan and bring to a boil, stirring frequently to prevent the bottom from burning. Reduce heat and simmer, stirring occasionally, until the mixture thickens to the consistency of jam. Remove from heat and allow to cool to room temperature. Transfer to airtight container and store in the refrigerator for up to 10 days. 

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