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Tomato Pineapple Relish

by on July 22, 2009 in Canning July 22, 2009 Canning
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Level: Easy

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Description

This was a favorite at Tulsa Jr. Philharmonic’s Santa House! Easy to make and so yummy over cream cheese with crackers!

Ingredients

  • 3 cups Chopped Tomatoes (Fresh Or Canned Whole Tomatoes, Chopped)
  • 1 box Sure-Jell
  • 1-½ cup Crushed Pineapple
  • 5-½ cups Sugar
  • 2 Tablespoons White Vinegar
  • 2 teaspoons Worcestershire Sauce
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoons Ground Allspice
  • ¼ teaspoons Ground Cloves

Preparation

Scald 6 8oz. jars. Put lids in hot water to soften ring.

Simmer tomatoes for 10 minutes. Measure 2 cups of tomatoes from what has simmered and use this.

Mix Sure-Jell, pineapple with juice and all of the seasonings. Mix this well with the tomatoes.

Bring to a full rolling boil and boil hard for 1 minute, stirring constantly.

Fill scalded jars to 1/2″ from top. Seal with scalded lids and bands.

Makes six 8 oz. jars.
Pour over cream cheese and serve with crackers.
Refrigerate any jars that don’t “pop” to seal.

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