15 pts     2 qts
18,5#     2.5#      tomatoes
2.75 oz   6oz         green peppers
1            1 long     chili pepper
2.5#       5.5 oz    onions
4c           1/2c       vinegar
3,5c        1/2c       splenda
4 tsp       1/2 tsp   cinnamon
4 tsp       1/2 tsp   cloves
4 tsp       1/2 tsp   nutmeg
2.5 tbls    1/3 tbls  salt

Wash pepper, seed, discard seeds and membranes. Peel onions. Cut both in sizes to go trough grinder. Scald tomatoes with boiling water, immerse in cold water. Peel, core, and grind. Add rest of ingredients and boil until thick, about 2 hours for 15pts.
Pack into hot scalded jars. Use center seal and rims. Let cool on newspaper pad.