2 lb Tomatoes
1 c Honey
2 tb Peeled, chopped ginger root
2 ts Dried basil leaves
1 1/2 ts Salt
1/2 ts Ground cloves
Cut tomatoes in half and squezze to remove most of seeds and juice, dice
tomatoes. In medium-sized saucepan, combine all ingredients. Over medium-high
heat, bring to a boil. Reduce heat to low; cook, uncovered, about 45 minutes or
until thickened, stirring frequently. Ladle mixture into hot, sterilized
1/2-pint canning jars to withing 1/4 inch of tops. Seal according to
manufacturer's directions. Place jars on rack of canner. Pour in enough boiling
water to reach 2-inches above jar tops. Process jars in boiling water bath 10
minutes. With tongs, remove from canner and place on thick cloth or wire rack;
cool away from drafts. After 12 hours, test lids for proper seal; remove rings
from sealed jars. Store in cool, dark place.
Remember that the most beautiful things in the world are the most
useless; peacocks and lilies, for example.
- John Ruskin