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Categories:Viewed: 10 - Published at: 8 years ago
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
Method
- 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.
