Servings: 7 half-pintsPrep Time: 1 hour Cook Time: 10 minutes
Prepare pulp. (Tomatoes–peeled, cored, seeded.) Measure 2 quarts tomato pulp. The directions say to core them them quarter them then cook–then push through a sieve or food mill. I went ahead and blanched, peeled, cored, seeded, then ran the seeded pulp through the blender. (I think that was the hard way….)
Combine tomato pulp, sugar and honey in a large pot. Tie spices in a bag and add to mixture. Cook slowly until thick (mixture rounds up on a spoon), stirring frequently. Remove spice bag; ladle into hot jars. (1/4-inch headspace) Remove air bubbles, adjust lids and rings. Process in a hot water bath 10 minutes.
(Recipe from: Ball Blue Book of Preserving)
Submitted by: suzanne-mcminn on July 31, 2010