Tomato Preserves - cooking recipe

Ingredients

5 to 6 c. chopped tomato flesh (no seeds or skins)
4 to 8 cinnamon sticks (1 per jar)
1/8 tsp. ground cinnamon
1/8 tsp. ground ginger
2 lemons
4 c. sugar
1/8 tsp. ground cloves
1/8 tsp. nutmeg
1 tsp. salt

Preparation

Scald, peel and chop tomatoes.
Remove all seeds and let sit on paper towels to drain most of juice.
Place paper towels over tomatoes and press lightly to remove excess.
Measure 5 to 6 cups. Cut lemons into very thin slices, then quarter slices.
Combine all ingredients in a pot.
Place over medium to hot heat; bring to boil.
Stir frequently so it won't stick.
When it thickens, put in sterilized jars and add one cinnamon stick to each jar.
Seal. Process in hot water bath for 10 minutes to complete seal.
Makes 4 pint jars or eight 8 ounce jars.