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Grandma's Blue & Green Pupkins!

Autumn at Grandma Debbie's

Tomatoes & Pineapple!

 I have had too many tomatoes!  Can you possibly have too many tomatoes?  No!

I enjoy tomato jam ... It is good on toast with eggs and bacon ... It is good poured over a round of melting brie cheese ... It is good over a block of cream cheese.  It is just good.  What I enjoy even more is tomato jam that has been enhanced with the flavors of other things.  I have a really healthy pineapple sage plant this year and I've enjoyed snipping it and using it in many things, so I decided it could only make my tomato jam better ... and adding a can of crushed pineapple to the batch made it even better.

Let me tell you how this creation started!  I had 3 cups of tomato juice left from canning tomatoes.  I hot pack my tomatoes, so having a little juice left isn't unusual, but this time I had enough to make a batch of jam.  Here's the recipe.

Tomato Pineapple - Pineapple Sage Jam

Simmer 3 cups of tomato juice, 1 can of crushed pineapple with its juice, 3 cups of cherry or grape tomatoes (with their peels), 4 Tablespoons chopped pineapple sage leaves and 7 cups of sugar.  There is a little natural pectin in these fruits, but it is essentially the sugar syrup that actually thickens.  Simmer the ingredients for 10 minutes, then drop in 2 pouches of liquid pectin.  Bring the mixture to a full rolling boil and let it boil for 2 minutes.   Turn off the heat;  skim any foam from the top of the jam;  pour in sterilized jars and cover with sterilized lids;  process in a water bath canner for 10 minutes.

Before you move on, visit my home page and check out some of my other posts! I'm going to share my post with a few parties this week, so make sure you skip on over and check out the other party posts!