Tomato Pineapple Jam

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
YIELD: 7-8 Cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Blanch tomatoes in boiling water about 10 seconds to loosen skins.
  • Pull off skins, remove cores and dice tomatoes. (Should be about 3-1/2 Cups).
  • Place in large saucepan and bring to boil. Cover and cook slowly 5 minutes.
  • Meanwhile, drain pineapple, saving syrup.
  • Drain tomatoes and combine their 'juice' with the pineapple syrup. Boil rapidly until reduced to 1/2 cup, watching closely to avoid scorching.
  • Add drained tomatoes, pineapple, lemon juice and sugar.
  • Bring to full rolling boil that cannot be stirred down.
  • Remove from heat and stir in pectin.
  • Pour into hot sterilized jars. Seal at once with lids and rings.
  • Allow to cool and seal, then store in a cool place.
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