Tomato-Pineapple Relish - cooking recipe

Ingredients
    2 c. peeled, cored and cut tomatoes
    1 (13 1/2 oz.) can crushed pineapple, undrained
    2 tsp. Worcestershire sauce
    2 Tbsp. vinegar
    1/2 tsp. cinnamon
    1/2 tsp. allspice
    1/4 tsp. cloves
    6 c. sugar
    1 bottle liquid pectin
Preparation
    Scald, peel and chop the tomatoes.
    Bring quickly to a boil and simmer, stirring, for 10 minutes.
    Measure 2 cups into large saucepan.
    Add all ingredients except pectin and bring to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and stir in pectin.
    Skim off foam. Continue to stir and skim for 5 minutes.
    Ladle into hold jars and seal.
    Great on roast pork.

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