Tomato Jam
| 1˝ Kg tomatoes |
100 g glacé pineapple |
| 1 green apple |
1 tablespoon grated lemon rind |
| ˝ cup lemon juice |
3˝ cups sugar |
Peel ( see Hints for
peeling method ) and coarsely chop tomatoes. Coarsely chop pineapple. Peel, core
and coarsely grate apple.
Combine the tomatoes, pineapple, apple and lemon rind in a
large saucepan. Bring to the boil and simmer, uncovered, for about 20 minutes or
until the fruit is pulped. Stir in the lemon juice.
Add the sugar and stir until dissolved. Boil rapidly,
uncovered, for about 45 minutes or until setting point is reached.
Remove from the heat and let stand for about 5 minutes. Pour
into hot sterilized jars and seal.
Makes about 4 cups.
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