published in the WV All Airborne Cookbook “Parachutes Over the Mountains” and submitted by Juanita Jennings Freeman

8 cups yellow tomatoes (peeled and cut up)

4 cups crushed pineapple

6 cups sugar

1/2 tsp. salt

2 lemons (sliced thin)

Combine tomatoes, pineapple, sugar, salt and lemons and cook at low temperature until thick, stirrring frequently to prevent scorching. **Pour into sterilized jars and seal with wax.

(states that this was her Grandmother's recipe from the 1800's)

**Dede's updated processing suggestion: Pour hot into hot jars. Process in boiling water bath 10 minutes.