Tomato Pineapple Jam

Step 1

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

Step 2

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

Step 3

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

Step 4

Meanwhile, drain pineapple, saving syrup.

Step 5

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

Step 6

Add drained tomatoes, pineapple, lemon juice and sugar.

Step 7

Bring to full rolling boil that cannot be stirred down.

Step 8

Remove from heat and stir in pectin.

Step 9

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

Step 10

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