Honeyed Yellow Tomato Butter

Submitted by: Suzanne McMinn on July 31, 2010

Sweet and delicious–use as you would apple butter.

Servings: 7 half-pints   Prep Time: 1 hour   Cook Time: 10 minutes  


5 pounds yellow tomatoes (about 15 medium)
2 cups sugar
1 cup honey
1 1-inch piece of fresh ginger, peeled
1 tablespoon whole allspice
2 sticks cinnamon


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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