Title: Tomato Butter
Categories: Preserve
Yield: 1 Servings

5	qt	Ground ripe tomatoes
3	md	Onions, ground
1	pt	Vinegar
3	c	Brown sugar, firmly packed
2	c	Sugar
1	ts	Ground cinnamon
1	ts	Ground cloves
1	ts	Ground allspice
1	tb	Salt

Peel and grind tomatoes and onions. Combine vinegar, sugars, spices and salt in heavy saucepan; bring to a boil. Add the vegetables and simmer over low heat until thick, stirring frequently to prevent sticking. Or cook in a moderate oven (350F); stir occasionally to prevent a crust forming. Ladle hot mixture into hot jars. Adjust lids at once and process in boiling water bath (212F) 5 minutes. Remove from canner and complete seals unless closures are self sealing type. Makes about 5 pints.

From: Farm Journal Freezing and Canning Cookbook Shared by: Pat Stockett

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