Tomato Green Chile Pineapple Preserves |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 2 |
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Found this summery gem in the New Mexico State University Cooperative Extension Service Guide E-326 - Home Canned Sweet Spreads Made with Green Chile. aces.nmsu.edu/pubs/_e/E-326.pdf What a find for folks with tomatoes & peppers coming outta our ears! Will be adapting to our Mesilla Hybrid cayennes & brilliant yellow & orange cherry tomatoes that are producing like nothing we've ever seen to make a jam that will remind us of the sweetness & heat of summer. One use for this recipe is Sweet and Sour Pork With Tomato Green Chile Pineapple Preserves - Mmmmm, sounds sooo good when the weather is cold & wet! Ingredients:
1 lb tomato, ripe slicing-type |
20 ounces crushed pineapple in juice, not drained (1 can) |
2 cups green chili peppers, frozen chopped, thawed and drained (mild, medium, or hot) |
1 3/4 ounces dry pectin (1 package) |
6 cups granulated sugar |
Directions:
1. Wash tomatoes. Immerse tomatoes in boiling
2. water for 30 seconds. Remove and plunge into
3. cold water. Slip off skins.
4. Process peeled tomatoes in a food processor for 1 minute.
5. Combine pureed tomatoes, green chile, pineapple, and pectin in an
6. 8-quart non-stick pan. Bring mixture to a full boil over medium-high heat, stirring constantly. Add sugar all at once. Return mixture to a boil, stirring
7. constantly. Boil hard for 1 minute.
8. Remove from heat. Skim off foam if necessary. Ladle hot pre-
9. serves into hot jars, leaving a 1/4-inch headspace. Attach two-piece lids. Process in a boiling water bath for 10 minutes, adjusting processing time for elevation as necessary.
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