Tomato Pineapple Jam
By: Sheri Wetherell
Published: Monday, November 30, 2009 - 2:27pm

Ingredients




1 1/2 pounds firm ripe tomatoes, skinned
20 ounces can crushed pineapple, drained
1/2 cup lemon juice
5 1/2 cups sugar
6 ounces liquid pectin

Preparation

1 Blanch tomatoes in boiling water about 10 seconds to loosen skins 2 Pull off skins, remove cores and dice tomatoes. 3 Place in large saucepan and bring to boil. 4 Cover and cook slowly 5 minutes. 5 Meanwhile, drain pineapple, saving syrup. 6 Drain tomatoes and combine their juice with the pineapple syrup. 7 Boil rapidly until reduced to 1/2 cup, watching closely to avoid scorching. 8 Add drained tomatoes, pineapple, lemon juice and sugar. 9 Bring to full rolling boil that cannot be stirred down. 10 Remove from heat and stir in pectin. 11 Pour into hot sterilized jars. Seal at once with lids and rings. 12 Allow to cool and seal, then store in a cool place.