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Recipe: Tomato-Pineapple Relish

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Tomato-Pineapple Relish
recipelink.com Chat Room Recipe Swap
Posted to rec.food.recipes by Vicki Oseland
Recipe By : Preserving Foods by Lena Sturges
Yield: 8 (8 oz.) jars

This is our all-time favorite. More like a jam than a relish.

Notes: Lena Sturges is Food Editor for Southern Living Magazine. This recipe is called a relish, but is more like a jam. Delicious, especially with cornbread!

2 cups (3/4 lb.) prepared ripe tomatoes
1 (1 3/4 ounce) package powdered pectin
1 (13 1/4 ounce) canned crushed pineapple
2 teaspoons Worcestershire sauce
2 tablespoons vinegar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
5 1/2 cups sugar

Scald, peel, and chop tomatoes. Bring quickly to a boil. Simmer and stir for 10 minutes. Measure 2 cups tomatoes into a very large saucepan. Mix pectin, pineapple, and seasonings with tomatoes. Bring to a hard boil while stirring. Add sugar; bring to a full rolling boil and boil hard for 1 minutes, stirring constantly. Remove from heat; skim off foam. Stir and skim for 5 minutes. Ladle into jars. Seal at once.

Serving Ideas: This is wonderful used as a jam for cornbread.
MsgID: 316203
Shared by: Chat Room
In reply to: Chat Room Recipe Swap - 2001-09-15
Board: Daily Recipe Swap at Recipelink.com
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