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Tomato Butter

6 pounds (12 to 18 medium) green tomatoes
2 tablespoons powdered ginger
2 teaspoons powdered cinnamon
1 teaspoon powdered allspice
5 pounds brown sugar
juice of two lemons
2 cups water

Coarsely chop green tomatoes without peeling or coring. Add
remaining ingredients. Simmer over low heat two to three hours,
until mixture is thick, stirring frequently. Run through colander
or strainer to remove seeds and any hard bits of pulp. Reheat to
boiling and pour into hot, sterilized pint canning jars. Seal
immediately. Makes four pints.

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