Tomato Pineapple Jam

Tomato Pineapple Jam

Jessie Jarvis
Makes 2 1/2 quarts

2 lemons
1 cup water
2 cups diced apples, peeled
4 cups tomato pulp peeled
1 cup shredded pineapple
Cut lemon into thin slices. Place lemons in large

heavy saucepan. Cover with water. Cook until tender. Add apples, tomato pulp, and pineapple. Mix well. Bring to a boil over low heat. Boil, stirring occasionally for 5 minutes. Add sugar. Stir until sugar is dissolved. Continue boiling until mixture is thick and clear. Pour into hot jars and seal with hot paraffin at once.