Bubba's Tomato Butter/Tomato Jam

Here is my grandmother's homemade tomato butter. It was both sweet and spicy. She would make this while canning all of the summer vegetables she grew. It is the perfect thing to make with tomatoes that are going soft or if you have excess tomatoes. They do not have to be in great shape just not bruised. You can even use some green tomatoes in the mix. It is great with toast. I used to make pbj sandwiches with it. This only makes about one jar. If you make more then you will want to go through the canning process for long term storage or give them away.

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Remember this is my grandmother's recipe so she did not use fancy vinegar or fresh ginger. You could experiment with changes but this is her recipe.

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Tomato Butter

1 lb. Tomatoes - under or overripe

1/4 cup plain Vinegar

1/2 cup granulated Sugar

1 tsp. Cinnamon

1/2 tsp. Ground Ginger

1 tsp. Ground Cloves

Peel and chop up the tomatoes. Put peeled tomatoes and juices in deep sauce pan. Because of the acid do not use an aluminum pan. Add sugar, vinegar and spices. Cook covered (prop the lid open with the handle of a wooden spoon) over medium low heat stirring occasionally until tomatoes completely cook down into a thick sauce with no chunks left. Pour into hot clean canning or mason jar. Place the jar on a kitchen towel, away from drafts, on the counter till it comes to room temperature. Refrigerate.

NOTE: She left in the seeds because you want the pulp. If you want it seed free, you can pass the tomatoes through a food mill before cooking or use an immersion blender part way through cooking. I would even try it grilled fish or chicken.

bon appetit