Honeyed Yellow Tomato Butter

Source

Ball Complete Book of Home Preserving

Ingredients

Display units in Metric

5	lbs (or more)	yellow tomatoes cored and quartered
1		1-inch piece peeled gingerroot
1	Tbs	whole allspice
2		cinnamon sticks (each about 4") broken into pieces
2	cups	granulated sugar
1	cup	liquid honey

In a large stainless steel saucepan, crush tomatoes with a potato masher. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, until tomatoes are soft, 20-30 minutes.

Working in batches, press tomatoes through a food mill or sieve to separate pulp from skin and seeds. Discard skin and seeds. Measure 8 cups of tomato pulp.

Meanwhile, tie gingerroot, allspice, and cinnamon sticks in a square of cheesecloth, creating a spice bag.

In a clean large stainless steel saucepan, combine tomato puree, sugar, honey and spice bag. Stir until sugar dissolves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture thickens and mounds on a spoon. Discard spice bag.

Meanwhile, prepare canner, jars and lids.

Ladle hot butter into hot jars, leaving 1/4" headspace. Remove air bubbles and adjust headspace, if necessary, be adding hot butter. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to finger-tip tight.

Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes, Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

In a large stainless steel saucepan, crush tomatoes with a potato masher. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, until tomatoes are soft, 20-30 minutes.
Working in batches, press tomatoes through a food mill or sieve to separate pulp from skin and seeds. Discard skin and seeds. Measure 8 cups of tomato pulp.
Meanwhile, tie gingerroot, allspice, and cinnamon sticks in a square of cheesecloth, creating a spice bag.
In a clean large stainless steel saucepan, combine tomato puree, sugar, honey and spice bag. Stir until sugar dissolves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture thickens and mounds on a spoon. Discard spice bag.
Meanwhile, prepare canner, jars and lids.
Ladle hot butter into hot jars, leaving 1/4" headspace. Remove air bubbles and adjust headspace, if necessary, be adding hot butter. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to finger-tip tight.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes, Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

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