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Recipe: Ripe Tomato Pineapple Jam

Preserving - Jams, Jellies
Ripe Tomato Pineapple Jam

3 1/3 lb ripe tomatoes
3 1/2 oz candied pineapple
1 green apple
1 tbsp grated lemon rind
1/2 cup lemon juice
3 1/2 cups sugar

Peel & coarsely chop tomatoes. Coarsely chop pineapple. Peel, core & grate apple. Combine the fruit in a large pot. Bring to a boil, simmer uncovered for 20 minutes. Stir in lemon juice.

Add sugar & stir till dissolved. Boil rapidly, uncovered, for 45 minutes or until a setting point is reached. Remove from heat & stand for 5 minutes. Pour into warm sterile jars & seal. Process in water bath canner for 10 minutes.

MsgID: 204275
Shared by: Linda Lou,WA
In reply to: ISO: tomato pineapple jam or jellie
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: tomato pineapple jam or jellie
  Ruth Sabrosky nottawa mic
2 Recipe: Ripe Tomato Pineapple Jam
  Linda Lou,WA
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