Jar of tomato honey lemon butter with tomatoes, lemon, and honey

Tomato Honey Lemon Butter — Bernardin

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Jam/Jelly/Spread canning recipe published by Bernardin (Canada) (Canada).
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Jar of tomato honey lemon butter with tomatoes, lemon, and honey

Recipe safety classification

Tested manufacturer recipe. Follow Bernardin’s exact ingredients, preparation, jar size, headspace, and process. Do not present this record as independently laboratory-tested by canning.recipes.

Processing details

Method
Boiling-water canning
Jar size / yield unit
250 mL Jars
Headspace
1/4 inch
Published processing direction
At altitudes up to 1000 ft, process in a boiling-water canner for 10 minutes. Apply Bernardin’s source altitude adjustment above 1000 ft.

Publisher source

Bernardin’s official recipe page is the controlling source. The WPRM card preserves the imported formula and directions.

Preparation timeline

Read the full recipe card and source before starting. Complete any standing or maceration step stated there, then ready the canner, jars, lids, and measured ingredients.

Equipment

  • Boiling-water canner with rack
  • 250 mL Jars
  • Jar lifter, funnel, and headspace tool
  • Nonreactive preserving pot and accurate measures

Visual method guide

  1. Prepare and cook exactly as the recipe card directs.
  2. Fill hot jars with 1/4 inch headspace.
  3. Remove bubbles when applicable, wipe rims, and apply lids.
  4. Process according to the cited direction and the source’s elevation adjustment.
  5. Cool undisturbed and verify seals.

Safety essentials

Official Bernardin manufacturer recipe. Use the exact WPRM formula and the cited source directions; the imported record does not independently document laboratory testing.

About this recipe

Tomato Honey Lemon Butter — Bernardin is a source-specific Bernardin home-canning record. The card below contains the complete imported formula and directions.

Before you begin

  • Confirm the exact source remains available.
  • Use only the stated jar size.
  • Do not double or alter the preservation formula.
  • Verify the elevation adjustment before processing.

Altitude and processing schedule

At altitudes up to 1000 ft, process in a boiling-water canner for 10 minutes. Apply Bernardin’s source altitude adjustment above 1000 ft. Follow Bernardin’s current elevation adjustment above the stated base elevation; never shorten the published process.

Jar of tomato honey lemon butter with tomatoes, lemon, and honey

Tomato Honey Lemon Butter — Bernardin

Recipe source: Bernardin (Canada)
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Jam/Jelly/Spread canning recipe published by Bernardin (Canada) (Canada).
Prep 1 hour
At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes 10 minutes
Servings: 5 x 250 ml jars
Course: Jam/Jelly/Spread
Cuisine: Canada

Ingredients

Ingredients
  • 5 lb (2.25 kg) yellow tomatoes, about 15-20 medium
  • 2 lemons
  • 2 cups (500 ml) granulated sugar
  • 1/4 tsp (1 ml) salt
  • 1 cup (250 ml) honey

Equipment

  • 1 Boiling-water bath canner with rack
  • 1 Large stainless or enamel preserving pot
  • 1 Canning jars with two-piece lids
  • 1 Jar lifter
  • 1 Canning funnel
  • 1 Headspace and bubble tool
  • 1 Jelly or candy thermometer

Directions

Canning method
  1. Place 5 clean 250 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use. Preheating Bernardin® lids is not advised.
  2. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed.
  3. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning. Wash and quarter tomatoes. Wash, quarter and seed lemons. Place lemons in food processor and grind. Place tomatoes and lemons in a large stainless steel saucepan.
  4. Bring to a boil, stirring frequently. Reduce heat; stirring occasionally, continue cooking until tomatoes and lemons are soft, about 15 minutes. Press mixture through sieve or food mill. Measure 9 cups (2250 ml). Combine tomato pulp, sugar, salt and honey in a large stainless steel saucepan.
  5. Cook mixture slowly; stirring frequently, until thick enough to round up on a spoon, approximately 30 minutes. Quickly ladle hot butter into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace).
  6. Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more butter. Wipe jar rim removing any food residue. Centre sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner.
  7. Repeat for remaining butter. When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time.
  8. At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes.* When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  9. After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.
  10. For best quality, use home canned foods within one year.
  11. Processing: At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes - 10 minutes.
  12. Altitude-adjusted processing table: At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes
Keep this card open while you work. Ingredients and directions stay together on larger screens and stack clearly on phones.

Recipe Notes

Source: Bernardin (Canada)
Safety: Tested recipe from a USDA-aligned source, processed by boiling water bath. Follow the source method, times and headspace exactly, and adjust for your altitude.
Source: Bernardin (Canada). Bernardin category: Jams and Jellies; recipe page https://www.bernardin.ca/recipes/en/tomato-honey-lemon-butter.htm; process method inferred from category (not stated on index). SAFETY: Tested recipe from a USDA-aligned source, processed by boiling water bath. Follow the source method, times and headspace exactly, and adjust for your altitude. Full method and quantities at the source: https://www.bernardin.ca/recipes/category/Jams-and-Jellies/default.htm?paging=0&Lang=EN-US Yield as published: Makes about 5 x 250 ml jars.

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Serving and storage

Cool 12 to 24 hours, test seals, remove screw bands, label, and store sealed jars in a cool, dark, dry place. Refrigerate after opening.

Frequently asked questions

Can I change the formula?

No. Preserve the publisher’s exact proportions and method.

Can I use larger jars?

No. Use only the documented jar size.

What about altitude?

Use Bernardin’s current elevation adjustment and never reduce the base process.

Recipe context

This is a Bernardin-specific record. Do not combine its formula or processing statement with another recipe.

Troubleshooting

Jar did not seal
Refrigerate promptly or follow current authoritative reprocessing guidance within 24 hours.
Processing was interrupted
Restart the full verified process after the canner returns to a boil.
Texture differs
Do not change the canning process to alter texture.

Source & provenance

Source
Bernardin
Publication
Official online recipe page
Country
Canada
Original language
English
Image provenance
Provenance not documented in the imported record; editorial verification required.

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