Tomato-Pineapple Relish - cooking recipe
Ingredients
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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
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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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