The versatile tomato combines well with apples to make this tomato apple butter recipe a family treat. Use it for peanut butter and jelly sandwiches, or on toasted bread.
Yields: 2 pints
Did You Know? The first reliable tomato variety was cultivated by Alexander Livingston in the mid-1800s. More on Livingston Seed Company
6 cups ripe tomatoes (about 3 pounds)
3 green apples
2 Tablespoons lemon juice
1/2 teaspoon salt
1 1/2 teaspoons cinnamon1/2 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon nutmeg
2 1/2 cups brown sugar
Scald, peel, and core tomatoes.
Cut tomatoes into quarters.
Place tomatoes in a pot and cook until soft and mushy, stirring regularly.
Press through a sieve or tomato mill to remove seeds. You need 4 cups of pulp.
Peel, core, and quarter apples.
Cook apples in 1/2 cups water, until soft and mushy.
Combine tomato puree and apple pulp in a large pot.
Add remaining ingredients.
Bring to a boil, then lower heat to simmer.
Simmer uncovered, stirring frequently until thick (about 45 minutes).
Pour into sterilized jars, seal, and can in a hot water bath.
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