Tomato Butter - cooking recipe

Ingredients

4 lb. ripe tomatoes
2 1/2 c. firmly packed light brown sugar
1 1/2 tsp. cinnamon
1 1/4 tsp. ground cloves
1/4 tsp. allspice
pinch of salt

Preparation

Blanch, peel and cut tomatoes into quarters.
Place in a large kettle and simmer, covered, stirring occasionally, until soft and mushy.
Measure tomatoes.
There should be about 6 cups.
Put back into kettle with remaining ingredients.
Bring to a boil.
Lower heat and simmer uncovered, stirring frequently, until thick, about 45 minutes.
Remove from heat and pour into hot sterilized jars. Seal immediately.
Makes about four 8 ounce jars.