Tomato Green Chile Pineapple Preserves

Recipe by Busters friend
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb tomatoes, ripe slicing-type
  • 20
    ounces crushed pineapple in juice, not drained (1 can)
  • 2
    cups green chili peppers, frozen chopped, thawed and drained (mild, medium, or hot)
  • 1 34
    ounces dry pectin (1 package)
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DIRECTIONS

  • Wash tomatoes. Immerse tomatoes in boiling
  • water for 30 seconds. Remove and plunge into
  • cold water. Slip off skins.
  • Process peeled tomatoes in a food processor for 1 minute.
  • Combine pureed tomatoes, green chile, pineapple, and pectin in an
  • 8-quart non-stick pan. Bring mixture to a full boil over medium-high heat, stirring constantly. Add sugar all at once. Return mixture to a boil, stirring
  • constantly. Boil hard for 1 minute.
  • Remove from heat. Skim off foam if necessary. Ladle hot pre-
  • serves into hot jars, leaving a 1/4-inch headspace. Attach two-piece lids. Process in a boiling water bath for 10 minutes, adjusting processing time for elevation as necessary.
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