Tomato Catsup - cooking recipe

Ingredients

2 gal. tomatoes, cut up (heaping)
2 large onions
8 Tbsp. salt
22 drops cinnamon oil
22 drops clove oil
2 1/2 c. vinegar
8 c. sugar
10 Tbsp. clear-jel

Preparation

Cook the tomatoes and onions until tender; put through sieve. Boil juice down 1 hour.
Add the salt, oils and vinegar; cook 1 hour.
Add the sugar.
Thicken with the clear-jel.
Cook 1/2 hour more and can.