Gingered Tomato Butter
Source: Vintage Recipes from Old Time Pickling and Spicing Recipes - Florence Brobeck (c. 1953)
1 1/2 lbs red tomatoes
3 1/2 lbs green tomatoes, washed and chopped
2 1/2 cps sugar
1/2 tsp powdered cloves
2 small pieces ginger root
1 tbsp finely chopped candied or preserved ginger
1 tbsp finely chopped candied orange peel
1 - Scald, peel, and quarter red tomatoes, combine with green tomatoes in agate or enamel kettle.
2 - Wash lemons, slice very thin; remove seeds.
3 - Add to tomatoes with sugar, seasonings, ginger and orange peel.
4 - Cook over low heat, stirring frequently with wooden or enamel spoon until thick, about 30 minutes. (Time varies with juiciness of tomatoes)
5 - Seal in hot sterile glass jars.
Makes about 3 pints.