Tuesday, September 21, 2010

Tomato-Pineapple Jam

I had two different people leave ripe garden tomatoes on my porch! You all know if I'm gonna take the time to can, I'm going to can something you can't buy in the grocery store. I started to wonder if you could make jam out of tomatoes. I grew up on green tomato jam made by my grandma, but I'd never heard of using ripe tomatoes in jam. I came across a tomato-pineapple relish recipe and decided to combine those flavors into a jam. It came out SO good! I absolutely love it! I was really surprised at how yummy it is! It has a familiar flavor, but I'm not really sure what... I had a couple people at work taste-test it without knowing what it was and they both guessed apple cinnamon jam! Interesting and yummy! Apple flavor with no apples! This is a super simple canning recipe for beginners and it makes a very unique homemade gift.

Tomato-Pineapple Jam

2 c. diced ripe tomatoes (around 4 medium)
1 box Pectin
1 20 oz can crushed pineapple
2 T apple cider vinegar
1 tsp pumpkin pie spice
5 1/2 c. sugar

Bring tomatoes to a boil; simmer and stir for 10 minutes. Mix in pectin, pineapple, vinegar and pumpkin pie spice. Bring to hard boil and add sugar. Bring to rolling boil and boil one minute. Pour into sterilized, hot jars. Process five minutes. This makes seven 1/2 pints, plus a little extra to sample.


Valerie said...

I've never heard of any of these jams and jellies you've been making...but I had heard of (and eaten long ago) hobo dinners. :)

Stephanie said...

You are so creative! What size box of pectin does this use?