Tomato Pineapple Jam
- Ready In:
- 1hr 15mins
- Ingredients:
- 5
- 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 (3 ounce) envelopes one 6oz bottle liquid pectin
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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RECIPE SUBMITTED BY
Grandson of a Bakery owner, I learned early in life to enjoy the sweet aromas of fresh-baked goods.
I have enjoyed baking specialty cakes, (which have sold for as much as $95 in fund-raisers) Cookies, (to supply our Church fellowship hour) and Pies, such as fresh picked Wild Blackberries.
Although I love to bake more than cook, I have been commended for my Corn & Cheese Souffle as a Luncheon treat, and my Beef/Mushroom Wellington.
Always on the lookout for new treats to try, and specialty cake-pans to add to the interest of my presentations. I have more cookbooks than some libraries do, but never get tired of reading them, planning meals and deserts for friends and family.
My wife loves the fact that I can not only 'take over' in the kitchen for meal planning, preparing and presenting, but do all the clean-up afterward. She claims I can clean up the kitchen better than she does.