Tomato Pineapple Jam

1. 1

   Blanch tomatoes in boiling water about 10 seconds to loosen skins.

2. 2

   Pull off skins, remove cores and dice tomatoes. (Should be about 3-1/2 Cups).

3. 3

   Place in large saucepan and bring to boil. Cover and cook slowly 5 minutes.

4. 4

   Meanwhile, drain pineapple, saving syrup.

5. 5

   Drain tomatoes and combine their 'juice' with the pineapple syrup. Boil rapidly until reduced to 1/2 cup, watching closely to avoid scorching.

6. 6

   Add drained tomatoes, pineapple, lemon juice and sugar.

7. 7

   Bring to full rolling boil that cannot be stirred down.

8. 8

   Remove from heat and stir in pectin.

9. 9

   Pour into hot sterilized jars. Seal at once with lids and rings.

10. 10

    Allow to cool and seal, then store in a cool place.

No additional tips available.