Tomato Apple Butter
|Ripe tomatoes||3 Pound (About 6)|
|Lemon juice||2 Tablespoon|
|Cinnamon||1 1⁄2 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Brown sugar||2 1⁄2 Cup (40 tbs)|
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.