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Gingered Tomato Pineapple Jam

Thursday, 29-Jul-1999 17:20:33

Message: writes:

Makes 4 half-pints

2 lb. ripe tomatoes

4 C sugar

1/2 tsp. ground ginger

1 can (20 oz.) crushed pineapple and juice

1/4 C lemon juice

2 oz. candied ginger, chopped

1 (3 oz) pkg liquid fruit pectin

Scald, peel, seed and coarsely chop tomatoes. Place in a large bowl and sprinkle with sugar, and ginger. Stir gently, cover with a towel and let stand overnight.

Place a sieve over a saucepan and drain tomatoes for 10 - 15 minutes. Add lemon juice and pineapple with juice to the tomato juice. Bring to a boil. Stir occasionally until temperature reaches 220* on a candy or jelly thermometer. Add tomatoes and heat to a hard rolling boil. Add pectin, return to a boil and boil 1 minute. Remove from heat and allow to cool slightly. Add chopped candied ginger and stir well. Skim foam and ladle into sterilized jars, leaving 1/2-inch headroom.

Process for 10 minutes in a boiling-water bath.