4 of the same: Pineapple and Tomato Jam

HB's Guide to … Fruit Preserving – Jams, Jellies too! The Australian Home Beautiful Centre Section, December 1959 by Jen Bowring

Jams: Tomato and Pineapple

Ingredients: Eight lb. ripe tomatoes, four and a half lb. sugar, one large pineapple, one level tsp citric acid

Method: Scald and peel tomatoes and cut up. Cut pineapple into small pieces, remove centre and boil together with one lb. sugar for 20 minutes. Heat rest of sugar and add when hot to boiling jam. Boil quickly for one hour, then add citric acid and boil for a few minutes longer.

Laurel Recipe Book and Household Guide, 5th Edition 1951,Vacuum Oil Company Pty Ltd, Melbourne

Jams, Jellies, Pickles, Sauces: Tomato and Pineapple Jam

6lb tomatoes to 1 pineapple; 4 1/2lb sugar; 1 level tsp citric acid

Scald and peel tomatoes, cut up and remove hard piece near stalk. Cut pineapple into small dice. Boil together with 1lb of sugar 20 minutes. Heat 3 1/2lb of sugar in oven, add to biling jam and boil for further ¾ hour. Few minutes before taking jam off, add citric acid.

“Carry On” Cooker Book Tenth Edition, Mrs King, Proceeds in aid of the Totally and Permanently Disabled Soldiers’ Association NSW, Sydney 1949

Jams, Jellies and Preserves: Tomato and Pineapple Jam

Grate 4lb pine and peel about 4lb tomato. Boil till pine is cooked, adding gradually 8lb sugar. The proportion of tomato may vary according to taste. Yellow tomatoes are very suitable for this jam.

Sydney Harbour Bridge Souvenir Cookery Book 1932 Mr John Morgan (Pastrycook)

Pineapple and Tomato Jam

Take 6 large pineapples, peel and cut into small pieces, take 15lb of tomatoes, plunge into boiling water, so that the skins come off easily; mix with the pineapple and stew gently till the latter is soft, then add ¾lb sugar to each lb of the mixture, and boil till it is done. If liked omit the tomatoes, but the above are very nice mixed.

Some advice from Mr John Morgan (Pastrycook):