2 1/2-inch cinnamon stick
3/4 teaspoon whole clove
5 lb. tomatoes, peeled and cut into chunks (10 c.)
1-1/2 cup finely chopped celery
1 cup finely chopped onion
1 cup finely chopped pepper
1-1/2 cup cider vinegar
1 cup firmly packed brown sugar
1/2 cup light corn syrup
3 teaspoon salt
2-1/2 teaspoon dry mustard
1/4 teaspoon chili powder
Tie spices into cheesecloth and set aside. In 5-quart non-corrosive pot, place tomatoes. Stir often, cook over medium-high heat until tomatoes are soft and almost completely covered with liquid (about 20 minutes). Stir in celery, onion and pepper. Bring to boil, stir, boil gently about 7 1/2 minutes. Stir in vinegar, sugar, corn syrup, salt, mustard and spice bag. Bring to boil. Stir often. Boil again 1-1/2 minutes. Stir in chili powder. Stir often. Simmer 30 minutes or until as thick as you like. Remove bag. At once ladle into clean hot 1/2-pint jars, leaving 1/2-inch headspace. Process 15 minutes. Cool on wire rack.
Yields 4 to 5 (1/2 pint) jars.