Directions:
- Peel, quarter and seed tomatoes.
- You should have about 8 cups.
- Quarter and seed apples.
- Toss tomatoes and apples into a large kettle and heat until the juice boils.
- Reduce to simmer and continue to cook for 40 minutes, stirring frequently.
- Reduce heat to low and cook for two hours more, or until mixture is thick and most of the moisture has evaporated.
- Add cinnamon and puree in a processor or blender.
- To can, pour hot tomato butter (at least 160*F.) into clean half-pint jars.
- Process in boiling water for 35 minutes.
- Butter can also be frozen.
- To serve, defrost in the refrigerator overnight.
- Yield: 3 to 6 cups, depending on tomato variety.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 169.73 Kcal (711 kJ) | ||
| Calories from fat | 0.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 31.4mg | 1% | |
| Potassium | 1534.23mg | 33% | |
| Total Carbs | 40.32g | 13% | |
| Sugars | 30.62g | 122% | |
| Dietary Fiber | 8.49g | 34% | |
| Protein | 6.06g | 12% | |
| Vitamin C | 84.7mg | 141% | |
| Calcium | 69.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 23.63 Kcal (99 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 4.37mg | 1% | |
| Potassium | 213.57mg | 33% | |
| Total Carbs | 5.61g | 13% | |
| Sugars | 4.26g | 122% | |
| Dietary Fiber | 1.18g | 34% | |
| Protein | 0.84g | 12% | |
| Vitamin C | 11.8mg | 141% | |
| Calcium | 9.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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