TOMATO PINEAPPLE JAM
A soft jell, requiring about a week to fully set. It does not hold a firm shape when decanted. It is surprisingly flavorful, my children's favorite on toast, Popovers, English Muffins, or lightly spread on waffles. I usually keep mine in a spare refrigerator once the jars have sealed. This yields about 7-1/2 cups of Jam.
Provided by scotslad39
Categories Vegetable
Time 1h15m
Yield 7-8 Cups
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 681.3, Fat 0.3, SaturatedFat 0.1, Sodium 5.8, Carbohydrate 175.7, Fiber 2.4, Sugar 171.7, Protein 1.3
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