TOMATO GREEN CHILE PINEAPPLE PRESERVES
Found this summery gem in the New Mexico State University Cooperative Extension Service Guide E-326 - Home Canned Sweet Spreads Made with Green Chile. http://aces.nmsu.edu/pubs/_e/E-326.pdf What a find for folks with tomatoes & peppers coming outta our ears! Will be adapting to our Mesilla Hybrid cayennes & brilliant yellow & orange cherry tomatoes that are producing like nothing we've ever seen to make a jam that will remind us of the sweetness & heat of summer. One use for this recipe is Recipe#388105 - Mmmmm, sounds sooo good when the weather is cold & wet!
Provided by Busters friend
Categories Pineapple
Time 50m
Yield 6 1/2 pints
Number Of Ingredients 5
Steps:
- 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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