Tomato Pineapple Jam
Per serving
A soft jell, requiring about a week to fully set. It does not hold a firm shape when decanted. It is surprisingly flavorful, my children's favorite on toast, Popovers, English Muffins, or lightly spread on waffles. I usually keep mine in a spare refrigerator once the jars have sealed. This yields about 7-1/2 cups of Jam.
Ingredients
Step-by-step instructions
- 1
Blanch tomatoes in boiling water about 10 seconds to loosen skins.
- 2
Pull off skins, remove cores and dice tomatoes. (Should be about 3-1/2 Cups).
- 3
Place in large saucepan and bring to boil. Cover and cook slowly 5 minutes.
- 4
Meanwhile, drain pineapple, saving syrup.
- 5
Drain tomatoes and combine their 'juice' with the pineapple syrup. Boil rapidly until reduced to 1/2 cup, watching closely to avoid scorching.
- 6
Add drained tomatoes, pineapple, lemon juice and sugar.
- 7
Bring to full rolling boil that cannot be stirred down.
- 8
Remove from heat and stir in pectin.
- 9
Pour into hot sterilized jars. Seal at once with lids and rings.
- 10
Allow to cool and seal, then store in a cool place.
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