Tomato Butter

1. 1

   Peel, quarter and seed tomatoes.

2. 2

   You should have about 8 cups.

3. 3

   Quarter and seed apples.

4. 4

   Toss tomatoes and apples into a large kettle and heat until the juice boils.

5. 5

   Reduce to simmer and continue to cook for 40 minutes, stirring frequently.

6. 6

   Reduce heat to low and cook for two hours more, or until mixture is thick and most of the moisture has evaporated.

7. 7

   Add cinnamon and puree in a processor or blender.

8. 8

   To can, pour hot tomato butter (at least 160*F.) into clean half-pint jars.

9. 9

   Process in boiling water for 35 minutes.

10. 10

    Butter can also be frozen.

11. 11

    To serve, defrost in the refrigerator overnight.

12. 12

    Yield: 3 to 6 cups, depending on tomato variety.

* Per serving · 4 servings · Values may vary.

No additional tips available.