Tomato Butter

10# tomatoes
1-1/3 cups honey
3/4 cups brown sugar
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp cayenne pepper
3 T lemon juice
1-4 ounce box of powdered pectin

Wash tomatoes. In batches, put tomatoes in food processor and puree. When all tomatoes have been pureed, run them through a food mill and discard seeds and skins. You should have about 14 cups of tomato puree.

Put tomato puree into a slow cooker. Cook on low, with the lid propped open until reduced by half and is thickened. This may take 24-36 hours.  Add all other ingredients and stir to mix well. Bring to a boil. Fill jars to 1/4"  and process in a boiling water bath for 30 minutes.

Makes about 6 half-pint jars.