Red Pepper Butter
Source: Vintage Recipes from Old Time Pickling and Spicing Recipes - Florence Brobeck (c. 1953)
15 sweet red peppers
2 cps chopped peeled deas-ripe tomatoes, or 2 cps canned tomatoes
1 cp water
1/2 cp drained maraschino cherries
1 - Wash peppers, drain, cut in half, and remove seeds and fibers.
2 - Put peppers through a food grinder, using fine knife.
3 - Place ground peppers in agate or enamel kettle with water and tomatoes.
4 - Cook slowly until peppers are mushy, stirring constantly. 5 - Pass through sieve
6 - Measure and return to kettle.
7 - For 4 cps of pepper mixture, add: juice of 1 lemon, juice 1 ornge, 1 cp seedless raisins,
1/2 cp chopped maraschino cherries, 1 tbsp finely cut citron, 1 1/3 cps sugar, and 1 tsp salt.
8 - Mix.
9 - Cook slowly until mixture is thick.
10 - Stir almost constantly, with enamel or wooden spoon.
11 - Pour into hot sterile glasses or jars.
12 - Cover with paraffin, store in cool place.
Makes 3 eight-ounce jelly glasses.