Gingered Tomato Pineapple Jam
Thursday, 29-Jul-1999 17:20:33
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.