Tomato Pineapple Jam

Directions

1. 1
   Blanch tomatoes in boiling water about 10 seconds to loosen skins.
2. 2
   Pull off skins, remove cores and dice tomatoes. (Should be about 3-1/2 Cups).
3. 3
   Place in large saucepan and bring to boil. Cover and cook slowly 5 minutes.
4. 4
   Meanwhile, drain pineapple, saving syrup.
5. 5
   Drain tomatoes and combine their 'juice' with the pineapple syrup. Boil rapidly until reduced to 1/2 cup, watching closely to avoid scorching.
6. 6
   Add drained tomatoes, pineapple, lemon juice and sugar.
7. 7
   Bring to full rolling boil that cannot be stirred down.
8. 8
   Remove from heat and stir in pectin.
9. 9
   Pour into hot sterilized jars. Seal at once with lids and rings.
10. 10
    Allow to cool and seal, then store in a cool place.