YELLOW TOMATO-PINEAPPLE RELISH
Serve this chutney with grilled goodies, such as pork, chicken, fish, or shrimp, or as a condiment for tacos.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 10m
Yield Makes 4 cups
Number Of Ingredients 6
Steps:
- Stir together pineapple, tomatoes, and chile. Season to taste with lime juice and salt, then top with basil. To store, refrigerate in an airtight container up to 2 days.
Nutrition Facts : Calories 33 g, Fiber 1 g, Protein 1 g
YELLOW TOMATO-PINEAPPLE PRESERVES
These preserves do not gel at all, they are very syrupy. Try these as a glaze for chicken or on pork or chicken sandwiches. Posted by request. From The Joy of Jams, Jellies and other Sweet Preserves.
Provided by mary winecoff
Categories Fruit
Time 1h
Yield 3 pints
Number Of Ingredients 4
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.
Nutrition Facts : Calories 1252.2, Fat 1, SaturatedFat 0.1, Sodium 79.5, Carbohydrate 320.5, Fiber 3.5, Sugar 307.1, Protein 3.8
YELLOW TOMATO PRESERVES
How to make Yellow Tomato Preserves
Provided by Dwight Stewart @countrybaker
Categories Jams & Jellies
Number Of Ingredients 5
Steps:
- Wash tomatoes, and prick each one with a fork.
- Add sugar, 1 lemon sliced thinly, and juice of 1 lemon and mix.
- Tie mace and ginger root in thin cloth bag.
- Add to tomatoes and heat slowly and simmer gently until fruit is transparent.
- Remove tomatoes and boil syrup until thick.
- Add tomatoes and heat to boiling.
- Pour immediately into hot sterilized jars.
TOMATO GREEN CHILE PINEAPPLE PRESERVES
Found this summery gem in the New Mexico State University Cooperative Extension Service Guide E-326 - Home Canned Sweet Spreads Made with Green Chile. http://aces.nmsu.edu/pubs/_e/E-326.pdf What a find for folks with tomatoes & peppers coming outta our ears! Will be adapting to our Mesilla Hybrid cayennes & brilliant yellow & orange cherry tomatoes that are producing like nothing we've ever seen to make a jam that will remind us of the sweetness & heat of summer. One use for this recipe is Recipe#388105 - Mmmmm, sounds sooo good when the weather is cold & wet!
Provided by Busters friend
Categories Pineapple
Time 50m
Yield 6 1/2 pints
Number Of Ingredients 5
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.
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