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Tomato Butter
Jelly 7 lb. ripe plum tomatoes
7 cup sugar
1
lemon, cut up and seeds removed
Put tomatoes in hot water and peel
them first. Put all ingredients in
pot and cook down until thickened,
about 2 hours. Keep on low fire,
stir once in awhile.No water.Wash
jars and lids in boiling water.
Use pint jars.
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