It is very helpful if you have a candy thermometer, and make sure you have read through the recipe and have everything prepped, sterilized, and ready to go. Once you have made the syrup, the canning process should progress rather quickly.
Spread this conserve on warm rolls, serve as a side with a cheese plate, or as a spread for sandwiches.
OLD FASHIONED TOMATO CONSERVE
5 pounds firm just ripe Tomatoes
2 pounds Sugar
1 lemon, thinly sliced
1 stick Cinnamon
Blanch the tomatoes in hot water and remove the skins. Cut into quarters, cover with sugar and allow to stand overnight.
Drain off syrup; heat to the boiling point.
Once the syrup is boiling tie cinnamon and cloves (optional) into square of muslin, cheese cloth or jelly bag, suspend in mixture, also add lemon slices, continue cooking until syrup will spin a long thread (230 - 235 degrees on candy thermometer).
Remove bag of spices.
Pack tomatoes into sterilized hot canning jars and carefully add hot syrup to 1/4 inch from rim.
Seal and process in Hot Water Bath for 15 minutes, or cool and store in refrigerator.
Cool and store processed jars in dark pantry for a year.
I made 5 half pint jars with this recipe.