Tomato Green Chile Pineapple Preserves - cooking recipe

Ingredients

1 lb tomatoes, 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

Preparation

Wash tomatoes. Immerse tomatoes in boiling
water for 30 seconds. Remove and plunge into
cold water. Slip off skins.
Process peeled tomatoes in a food processor for 1 minute.
Combine pureed tomatoes, green chile, pineapple, and pectin in an
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
constantly. Boil hard for 1 minute.
Remove from heat. Skim off foam if necessary. Ladle hot pre-
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.