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 RELISH

Steps:

• Bring to boil, simmer and stir 10 minutes. Mix in Sure Jel, pineapple, worcestershire, vinegar and spices. Bring to hard boil. Add sugar (may use cup for cup) Bring to rolling boil. Boil 1 minute. Put in sterilized jars. Seal.

TOMATO JAM

Steps:

• Score an X in the bottom of 3 pounds of tomatoes and cook in boiling water for about 30 seconds. Drain, transfer to a bowl of ice water, then peel and dice. Combine the tomatoes with 1 cup granulated sugar, 1/2 cup light brown sugar and 2 tablespoons cider vinegar in a large pot over medium heat. Add 1/2 teaspoon kosher salt, 1/4 teaspoon each ground coriander and cumin and the juice of 1 lemon. Cook, stirring, until thick, about 1 hour; let cool. Serve with cheese and crackers.

TOMATO LAVENDER JAM

Steps:

• In heavy large nonreactive pot, combine tomatoes, sugar, lemon juice, and half the lavender sprigs. Mix well. Bring to boiling, stirring to dissolve sugar. Reduce heat. Boil gently, uncovered, until tomatoes break down and the mixture becomes jelly-like, about 1 to 1 1/2 hours, stirring occasionally. Remove from heat. Stir and skim off foam, discarding lavender sprigs. Ladle tomato mixture into sterilized half-pint canning jars with a sprig of lavender in each. Seal. Cool to room temperature on rack. Store in the refrigerator up to 3 weeks. Serve with cream cheese and crackers or toasted English muffins.

EASY PINEAPPLE JAM RECIPE

Steps:

• In a large blender or food processor, pulse the chopped pineapple until it is roughly shredded. You might need to do this in 2-3 batches. Be careful not to turn it into a smoothie!
• Combine the pulsed pineapple and the rest of the ingredients in a small/medium saucepan and heat on low until all the sugar melts (start with 1.5 cups sugar, you can always add more later). Add cinnamon or ginger, if using.
• Bring to a boil, stir, then lower the heat and let simmer for 40-50 minutes, or until it reaches a nice jam consistency, stirring frequently - it will turn more translucent the longer you cook it. Remove from heat. Add more sugar and/or cinnamon if you wish.Allow to cool and store in the fridge in a covered jar for up to 3 months.

TOMATO AND PASSIONFRUIT JAM

Steps:

• combine tomatoes and apples in a large boiler, cook over low heat, stirring often, for about 25 mins, or until fruit is pulpy.
• stir in juice, pulp, and sugar.
• stir over heat until sugar in dissolved.
• bring to boil, and boil, uncovered, until jam jells when set when tested.
• Pour jam into hot sterilised jars and seal when cold, makes about 5 cups if it doesn't want to jell, you can add pectin.

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.

TOMATO AND PINEAPPLE JAM

Steps:

• Cut tomatoes in small portions.Add pineapple and sugarbring to boil and simmer about one and a half hours then add remaining sugar and cook steady until it thickens and will set on a saucerThen after about one and half hours bottle and seal while hot.

PINEAPPLE JAM RECIPE | PINEAPPLE PRESERVES RECIPE

Steps:

• Peel and chop pineapple cubes. Take them in a blender and make them into a coarse puree.
• Now pour them in kadai, add in sugar and mix well.
• Heat it up. Cook them for 10 to 15 mins or so till the sugar is dissolved and get little thick.
• Now add in food colouring and mix well.
• Switch off the flame and add in the lemon juice. Mix well.
• Allow it to cool down completely.
• Now take a clean dry glass jar and store this jam in it.
• Enjoy with warm buttered toast or as a sandwich.

OLD-FASHIONED TOMATO JAM RECIPE

Steps:

• Chop the tomatoes and remove any loose seeds. Grate the fresh ginger.
• Set out a medium saucepot. Add all the ingredients. Bring to a boil.
• Lower the heat and simmer for 1 - 1 ½ hours, stirring regularly, so it doesn't burn on the bottom.
• Once the tomato jam looks thick and glossy, turn off the heat. Place in jars and either can, freeze, or refrigerate.