Tomato Pineapple Jam

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.

• Ready In: 1 hr 15 mins
• Yields: 7-8 Cups

Ingredients

• 1 1⁄2 lbs firm ripe tomatoes, skinned
• 1 (20 ounce) can crushed pineapple, drained
• 1⁄2 cup lemon juice
• 5 1⁄2 cups sugar
• 2 (3 ounce) envelopes  liquid pectin or 2 (3 ounce) envelopes  one 6oz bottle  liquid pectin

Directions

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.