Scald, peel, and quarter tomatoes. Place in preserving kettle. Add sugar, vinegar, cloves, allspice, and cinnamon. The spices may be tied in a loose muslin bag. Simmer, stirring frequently, until thick.
Ladle into hot jars, leaving about 1/4-inch space at top. Wipe jar rims and threads clean. Cover jars with hot canning lids. Screw bands on firmly.
Place jars in a boiling water bath. Cover canner and return water to a boil; boil 5 minutes.
Remove jars from canner and let cool. Check seals and store in a cool, dry place.
55 calories, 0 grams fat, 14 grams carbohydrates, 0 grams proteinper ounce. This recipe is low in sodium. This recipe is low in fat.