Ripe tomato-pineapple jam recipe

3 1/3 lb Ripe Tomatoes
3 1/2 oz Candied pineapple
1 Green apple
1 tb Grated lemon rind
1/2 c Lemon juice
3 1/2 c Sugar
Peel & coarsely chop tomatoes. Coarsely chop pineapple. Peel, core & grate apple. Combine the fruit in a large pot. Bring to a boil, simmer uncovered for 20 minutes. Stir in lemon juice.
Add sugar & stir till dissolved. Boil rapidly, uncovered, for 45 minutes or until a setting point is reached. Remove from heat & stand for 5 minutes. Pour into warm sterile jars & seal.