Post by carnation037 on Sept 27, 2002 1:50:42 GMT -6
Spicy Tomato Butter
10 lb. ripe red tomatoes (or 6 qt.)
6 c. white sugar
2 c. malt vinegar
1 tsp. cayenne
1 tsp. ground cloves
1 tsp. ground cinnamon
1 tsp. ground allspice
1 tsp. salt
bottle of Certo
Peel tomatoes, chopping a large pieces. Cover with vinegar and let stand 8 hours or overnight.
Drain well and add all other ingredients. Cook slowly in a crockpot/slow cooker until very thick. (If using a regular large pot on stovetop about 4 hours) Would be longer time if using crockpot.
If not thickening sufficiently, add Certo and continue stirring and cooking an additional 10 minutes or so.
Makes 3 quarts.
*A little goes a long way because it is quite spicy.
10 lb. ripe red tomatoes (or 6 qt.)
6 c. white sugar
2 c. malt vinegar
1 tsp. cayenne
1 tsp. ground cloves
1 tsp. ground cinnamon
1 tsp. ground allspice
1 tsp. salt
bottle of Certo
Peel tomatoes, chopping a large pieces. Cover with vinegar and let stand 8 hours or overnight.
Drain well and add all other ingredients. Cook slowly in a crockpot/slow cooker until very thick. (If using a regular large pot on stovetop about 4 hours) Would be longer time if using crockpot.
If not thickening sufficiently, add Certo and continue stirring and cooking an additional 10 minutes or so.
Makes 3 quarts.
*A little goes a long way because it is quite spicy.