Tomato Green Chile Pineapple Preserves

1. 1

   Wash tomatoes. Immerse tomatoes in boiling

2. 2

   water for 30 seconds. Remove and plunge into

3. 3

   cold water. Slip off skins.

4. 4

   Process peeled tomatoes in a food processor for 1 minute.

5. 5

   Combine pureed tomatoes, green chile, pineapple, and pectin in an

6. 6

   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

7. 7

   constantly. Boil hard for 1 minute.

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   Remove from heat. Skim off foam if necessary. Ladle hot pre-

9. 9

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.