Best Tomato Pineapple Jam Recipes

Pineapple Jam image

Provided by Martha Stewart

Yield Makes 2 cups

Number Of Ingredients 4

Steps:

Peel the pineapple and grate the flesh -- you should end up with about 2 cups. Put the pineapple and water in a small saucepan and cook over medium-low heat until the pineapple is soft, about 35 minutes.
Add the sugar and lime juice and stir to combine. Cook until the mixture has thickened, about 45 to 60 minutes. Spoon the jam into a 16-ounce jar with a tight-fitting lid. Store it in the refrigerator for up to 3 months.

Yellow Tomato-Pineapple Preserves image

Provided by mary winecoff

Categories Fruit

Time 1h

Yield 3 pints

Number Of Ingredients 4

Steps:

Dip the tomatoes into boiling water for 30 to 60 seconds. Let them cool and slip off their skins. Cut them into wedges and put the wedges into a bowl. Add the sugar and gently mix. Cover the bowl and let stand for 6 to 12 hours, gently turning the tomatoes once or twice in the meantime.
Peel and core the pineapple and chop it coarsely, reserving all the juice. Weigh the chopped pineapple, you should have 3/4 pound.
Strain the syrup from the tomatoes into a nonreactive pot. Add an sugar from the bottom of the bowl and any juice from chopping the pineapple. Put the ginger slices into a spice bag and add it to the pot.
Stir the mixture over medium heat until the sugar has completely dissolved. Raise the heat to high and boil the syrup until it reaches the thread stage or 230 degrees. Add the tomato wedges and chopped pineapple. Reduce the heat and barely simmer the mixture until the tomato wedges are partially translucent, at least 30 minutes. Skim off an foam.
Press the spice bag against the side of the pot, and remove the bag. Ladle the preserves into pint or half-pint jars. Add lids and process the jars for 10 minutes in a boiling water bath.

Nutrition Facts : Calories 1252.2, Fat 1, SaturatedFat 0.1, Sodium 79.5, Carbohydrate 320.5, Fiber 3.5, Sugar 307.1, Protein 3.8