Tomato Pineapple Jam Recipes

PINEAPPLE JAM

Steps:

• Peel the pineapple and grate the flesh -- you should end up with about 2 cups. Put the pineapple and water in a small saucepan and cook over medium-low heat until the pineapple is soft, about 35 minutes.
• Add the sugar and lime juice and stir to combine. Cook until the mixture has thickened, about 45 to 60 minutes. Spoon the jam into a 16-ounce jar with a tight-fitting lid. Store it in the refrigerator for up to 3 months.

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.