Enjoy this recipe from Autumn in the Country.
Submitted by: Carole Anne Barbaro from Clayton, NJ
4 lbs. green tomatoes, cored, peeled and thinly sliced
5 c. sugar
8-oz. can crushed pineapple
juice of 1 lemon
7 whole cloves
1 4-inch cinnamon stick
zest of 1 orange
6 1/2-pint canning jars
and lids, sterilized
Combine tomatoes and sugar in a heavy kettle over medium heat; bring to a boil. Boil until tomatoes are soft, about 20 minutes, stirring often. Stir in pineapple; boil for 15 minutes. Add lemon juice and spices (in a spice bag); boil until jam coats the back of spoon, about 20-30 minutes. Discard spice bag. Spoon into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims; secure with lids and rings. Process in a boiling water bath for 15 minutes; set jars on a towel to cool. Check for seals. Makes about 6 jars.