Tomato Apple Butter Recipe
Summary
Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelEasy
Main IngredientButter
Ingredients
| Ripe tomatoes | 3 Pound | |
| 3 green apples | ||
| Lemon juice | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Cinnamon | 1 1/2 Teaspoon | |
| Ground cloves | 1/2 Teaspoon | |
| Allspice | 1/4 Teaspoon | |
| Nutmeg | 1/4 Teaspoon | |
| Brown sugar | 2 1/2 Cup (16 tbs) | |
Directions
1. Scald, peel, and quarter tomatoes. Cook, covered, until mushy, stirring occasionally. Press through a sieve to remove any seeds. Measure; there should be about 4 cups.
2. Peel, core, and quarter apples. Cook in 1/2 cup water until mushy, about 15 minutes.
3. Combine tomato puree and apple pulp in a large kettle. Add remaining ingredients. Bring to a boil and simmer, uncovered, stirring frequently for 45 minutes, or until thick.
4. Fill sterilized jars and seal. Process in boiling-water bath for 10 minutes.
2. Peel, core, and quarter apples. Cook in 1/2 cup water until mushy, about 15 minutes.
3. Combine tomato puree and apple pulp in a large kettle. Add remaining ingredients. Bring to a boil and simmer, uncovered, stirring frequently for 45 minutes, or until thick.
4. Fill sterilized jars and seal. Process in boiling-water bath for 10 minutes.
Chef
