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Canned Tomato Butter

Naomi R. Brockman
This was Naomi's grandma's recipe, and this recipe is at least 100 years old. It is very good on bagels with cream cheese.
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Ingredients
  

  • 12 cups peeled, cored and chopped tomatoes
  • 5 cups white sugar
  • 2 cinnamon sticks
  • 2 lemons, rind included, cut up into small pieces

Instructions
 

  • NOTE: Follow all USDA guidelines for safe canning!
  • Place all ingredients in a very large pan. Cook over medium heat until mixture becomes thick, about 1 1/2- 2 hours. Stir often to keep mixture from sticking or burning pan. You may have to adjust your heat.
  • Pour into clean jelly jars and cover with paraffin, or can in regular canning jars with sealing lids. Makes about 4 1/2 pints. Enjoy!
  • *The original recipe calls for 1 lemon, but I added another to make it a little tart. Either way, it's really delicious.