Add all the ingredients, except the vinegar, to the tomato puree (tomatoes cooked until soft and put through a sieve). Spices should be tied loosely in cloth bag and mustard blended in a little tomato juice to prevent formation of lumps. Cook until thick, about 1-1/2 hours.

   Add vinegar the last 10 minutes of cooking. Remove spices. Pour into hot, sterilized jars; seal at once. Process in boiling water bath (212 degrees F) for 10 minutes. Makes 4 pints.