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Honeyed Yellow Tomato Butter

Posted By Suzanne McMinn On July 31, 2010 @ 8:05 pm In All Recipes,Boiling Water Bath,BWB Jams, Jellies, Butters & Preserves,Canning,Gourmet,Preserving | 5 Comments

Prepare pulp. (Tomatoes–peeled, cored, seeded.) Measure 2 quarts tomato pulp. The directions say to core them them quarter them then cook–then push through a sieve or food mill. I went ahead and blanched, peeled, cored, seeded, then ran the seeded pulp through the blender. (I think that was the hard way….)

Combine tomato pulp, sugar and honey in a large pot. Tie spices in a bag and add to mixture. Cook slowly until thick (mixture rounds up on a spoon), stirring frequently. Remove spice bag; ladle into hot jars. (1/4-inch headspace) Remove air bubbles, adjust lids and rings. Process in a hot water bath 10 minutes.
(Recipe from: Ball Blue Book of Preserving)


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