Savoury Yellow Tomato Spread

Similar to a plum sauce, this savoury spread is ideal for a dipping sauce for chicken fingers or for spreading over barbecued fish.


  • 5 lb (2.25 kg) yellow tomatoes, about 15-20 medium
  • 2 cups (500 ml) granulated sugar
  • 1 cup (250 ml) honey
  • 1 inch (2.5 cm) piece gingerroot, peeled
  • 1 tbsp (15 ml) whole allspice
  • 8 inch (20 cm) cinnamon stick


  • Place 3 clean 250 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.
  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.
  • Wash and quarter tomatoes. Place in a large stainless steel saucepan; stirring frequently, bring to a boil. Reduce heat; stirring occasionally, cook until tomatoes are soft, approximately 10 minutes. Press through a sieve or food mill. Measure 8 cups (2000 ml) tomato pulp.
  • Combine tomato pulp, sugar and honey in a large stainless steel saucepan. Tie gingerroot, allspice and cinnamon in a large square of cheesecloth, creating a spice bag. Add to tomato mixture.
  • Cook mixture slowly, stirring frequently, until thick enough to mound up on a spoon, approximately 30 minutes.
  • Quickly ladle hot butter into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more butter. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining butter.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.