I was just thinking that sounded suspiciously like ketchup
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Sweet and sour passionfruit tomato cabbage rolls. 
I’ve made cranberry sweet and sour cabbage rolls, and rhubarb sweet and sour cabbage rolls. Same kind of idea.
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Spiced plum butter (from Louisa Weiss’ classic german baking) and a peach and pear salsa https://www.canadianliving.com/food/recipe/sassy-sweet-salsa-1
need to do more jamming this weekend to free up some freezer space!!
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but beautiful! Looks tempting. 
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@MunchkinRedux , or anyone; what are your thoughts regarding butters vs jams? I’ve only tried making and eating pomes like apple and pear, but have two pounds of not great (a few not ripened the way I like, a few a bit shriveled) stonefruit macerating and am wondering about making a butter
When do you make a butter rather than a jam? Is it the type or quality of the fruit? Is it because of how you intend to use it? Texture or maybe the amount of sugar or sweetness?
HO’s want to know!
Oh; here’s a recipe ;
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I like the texture of jam better on toast.
Plum butter and apple butter are fairly common up here.
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I also much prefer jams over butter. I make butter when I’m desperate to use up fruit, having exhausted most other ways of using up a bountiful harvest. I’ve only made it from apples and pears.
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my butters have always had shorter shelf lives (because of lower sugar) so i tend not to make them anymore. only exception: butters i make explicitly for use in baked goods recipes, like plum butter that i bake with.
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My apple butter doesnt last long enough to worry about it spoiling!
Somehow it ends up on and added to everything from toast to pastries to roasted meats.
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My mother made sandhill plum butter when I was a kid. It was much more a treat than the jelly but I think it was a pain to make.
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Clementine jam, not only so pretty but delicious as well. I added a pinch of citric acid to aid in keeping the bright color and a glug of Grand Marnier just because. Only the pulp is used, I had 225 g pulp + 40% sugar, that amount made the 5.6 oz. Jar , microwaved as usual.
Thanks to @Stef_bakes for posting the Clementine jam , it’s turned into to one of our favorites. I had given a jar to one of our granddaughters and she served it with a charcuterie board .
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Lovely. I saw some clementines at the grocery store and was thinking about this jam. Will make some soon.
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@Nannybakes and @Stef_bakes , I searched, but couldn’t find the recipe for Clementine jam on HO; can you help? No hurry, but I will be looking for it when citrus season comes around here.
I did stumble on this post about Meyer lemon jelly that will come in handy. .
ETA I found this online on TVFTGI, always a good source.
I think that might be where I found my inspiration for citrus jamalade there!
My recipe is pretty much as stated. I weigh the pulp and add 40% by weight of sugar. You can use an immersion blender or a FP to pulverize the pulp, the above website has a similar ratio of pulp to sugar. Since I microwave only a small amount, a stovetop method is probably the best way to go.
Stef-bakes will likely chime in with her method.
Thank you! And by pulp only, do you mean no rind nor pith, or are you removing membranes like you do with supremes?
ETA NVM; that would be crazy!
My clementines were very small, just removing the supremes would be one of Dante’s tortures of hell, maybe a larger tangerine would have that possibility.
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Thanks! I was just about to ask which other similar citrus might work! I usually get something like these from neighbors.
I don’t know if they are actually Clementines. I’ll need to look up the differences. They might be Satsumas.
Here are some pictures.
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I think any citrus that tastes good to you is the correct one!
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