I just recieved this today from my mother. I have recently just started getting into canning just like my mother did and her mother and her's....etc. It sounds like what you are asking for.
1 and 1/2 tsp. ground allspice 1 to 2 Tblsp.cinnamon
1 and 1/2 tsp. ground cloves 1 gallon chopped peeled tomatoes
1 cup chopped onion 1 and 1/2 cups each of red and green bell peppers, chopped 1 and 1/2 to 2 cups vinegar 1 cup sugar
3 Tblsp. salt
Tie spices loosely in a cheesecloth bag or use a "tea egg". Boil with vegetables until mixture is reduced to halph it's original volume. Stir well while cooking to prevent scorching. Add vinegar, sugar and salt. Boil rapidly for 5 minutes, stirring constantly. Pour imediately into steril jars and seal. Process in boiling water canner.
Mom tasted this and added a little more sugar if she thought it was too tart. Your spice flavor improves with age. Don't forget to leave headspace, but the recipe didn't specify how much, or for how long to process.