Thursday, September 15, 2011

Spiced Tomato-Pineapple Relish

I first made this in the early 1970's. I love it with roast beef. I know many of you who garden have an abundance of tomatoes and this is a great way to use them. If you don't have a garden, you can get tomatoes in bulk at your local farmer's market. Enjoy!

Be sure to visit my Addoway store

By Staff


2 c. prepared tomatoes
1 1/2 c. crushed pineapple, drained (1- 13 1/2 oz. can)
2 tsp. Worcestershire sauce
2 tbsp. vinegar
Sugar (see below)
1 box Sure Jell or Certo
1/2 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. cloves

Scald, peel and chop tomatoes. Bring to boil. Simmer and stir 10 minutes. In very large pan, put tomatoes, Sure Jell, seasonings. Hard boil. Add 5 1/2 cups sugar. Hard boil 1 minute. Remove from heat. Stir and skim off foam 5 minutes. Ladle into 8 glasses. Paraffin and seal. Use with meat or excellent on toast.