Tomato And Pineapple Jam Recipes

TOMATO PINEAPPLE JAM

Steps:

• Blanch tomatoes in boiling water about 10 seconds to loosen skins.
• Pull off skins, remove cores and dice tomatoes. (Should be about 3-1/2 Cups).
• Place in large saucepan and bring to boil. Cover and cook slowly 5 minutes.
• Meanwhile, drain pineapple, saving syrup.
• Drain tomatoes and combine their 'juice' with the pineapple syrup. Boil rapidly until reduced to 1/2 cup, watching closely to avoid scorching.
• Add drained tomatoes, pineapple, lemon juice and sugar.
• Bring to full rolling boil that cannot be stirred down.
• Remove from heat and stir in pectin.
• Pour into hot sterilized jars. Seal at once with lids and rings.
• Allow to cool and seal, then store in a cool place.

YELLOW TOMATO-PINEAPPLE PRESERVES

Steps:

• Dip the tomatoes into boiling water for 30 to 60 seconds. Let them cool and slip off their skins. Cut them into wedges and put the wedges into a bowl. Add the sugar and gently mix. Cover the bowl and let stand for 6 to 12 hours, gently turning the tomatoes once or twice in the meantime.
• Peel and core the pineapple and chop it coarsely, reserving all the juice. Weigh the chopped pineapple, you should have 3/4 pound.
• Strain the syrup from the tomatoes into a nonreactive pot. Add an sugar from the bottom of the bowl and any juice from chopping the pineapple. Put the ginger slices into a spice bag and add it to the pot.
• Stir the mixture over medium heat until the sugar has completely dissolved. Raise the heat to high and boil the syrup until it reaches the thread stage or 230 degrees. Add the tomato wedges and chopped pineapple. Reduce the heat and barely simmer the mixture until the tomato wedges are partially translucent, at least 30 minutes. Skim off an foam.
• Press the spice bag against the side of the pot, and remove the bag. Ladle the preserves into pint or half-pint jars. Add lids and process the jars for 10 minutes in a boiling water bath.

TOMATO GREEN CHILE PINEAPPLE PRESERVES

Steps:

• Wash tomatoes. Immerse tomatoes in boiling
• water for 30 seconds. Remove and plunge into
• cold water. Slip off skins.
• Process peeled tomatoes in a food processor for 1 minute.
• Combine pureed tomatoes, green chile, pineapple, and pectin in an
• 8-quart non-stick pan. Bring mixture to a full boil over medium-high heat, stirring constantly. Add sugar all at once. Return mixture to a boil, stirring
• constantly. Boil hard for 1 minute.
• Remove from heat. Skim off foam if necessary. Ladle hot pre-
• serves into hot jars, leaving a 1/4-inch headspace. Attach two-piece lids. Process in a boiling water bath for 10 minutes, adjusting processing time for elevation as necessary.