Step 1

Place tomatoes in a large bowl and pour boiling water over the tomatoes until they are covered. Leave for 5 minutes and then drain off the liquid and wait until they are cool enough to touch. Peel tomatoes.

Step 2

Chop off skin of pineapple and remove core.

Step 3

Cut tomatoes and pineapple into small cubes (about 12/-1 cm by 1/2 - 1 cm)

Step 4

Place in a saucepan with 1 cup of the sugar.

Step 5

Place rest of sugar in a baking dish, place in oven and turn heat to 160 degrees celsius (fan-forced) or equivalent.

Step 6

Gently heat the pineapple, tomato and sugar mixture until the sugar dissolves.

Step 7

Turn up heat to medium/high and boil for 20 minutes.

Step 8

Add heated sugar from oven to the mixture and stir in quickly to dissolve.

Step 9

Continue to boil steadily on medium heat, stirring regularly, for 30 minutes.

Step 10

A couple of minutes before taking the jam off the stove, add the tartaric acid and stir to combine.

Step 11

Pour into sterilised jars and seal immediately.