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Sunshine Jam
Makes about three 8-ounce jars (or 6 4 ounce jars, in this case)
4 cups finely chopped, peeled, cored, fresh pineapple
2 1/2 c white sugar
1 small lemon (unpeeled), seeded and thinly sliced (Scrub the dickens outta this first, and organic would be best as the peel holds so many chemicals otherwise)
1 cup water
1. Prepare canner, jars & lids.
2. In large, deep stainless steel saucepan, combine pineapple, sugar, lemon and water. Bring to a boil over medium heat, stirring constantly to dissolve sugar. Boil, stirring frequently, until mixture thickens, about 15 minutes. (LIAR LIAR PANTS ON FIRE - this took me probably a good 45 minutes) Remove from heat and test gel. If gel stage has been reached, skim off foam. (Note to self: I went to 218 degrees because of my altitude. Last time I did the gel test and the jam is just too sticky for spreading. This time I just went to temperature and so far it seems almost-spreadable, even from the refrigerator)
3. Ladle hot jams into hot jars, leaving 1/4 inch headspace. Remove air bubles and adjust headspace, if necessary, by adding hot jam. Wipe rim. Center lid.
Process 10 minutes (add minutes based upon your altitude). Let cool5 minutes in water, then remove, cool and store.
Mr. Pineapple
Finely chopped.
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The original recipe didn't say to finely chop the lemon, but I realized in tasting it that slices weren't going to work very well.
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This is after I snipped all those lemon pieces into little bits with my kitchen scissors.
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The finished product!
Yeah, apparently I skipped a few stages, but one simply cannot take pictures of one's self very easily, now can one?
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10 comments:
That looks so delicious! I may give that a try.
Thanks for sharing.
Looks luscious. I think I just might try it myself. Would make a lovely addition to a Christmas gift basket, no?
I was concerned with this batch because the pineapple wasn't as deliciously sweet-ripe as the last. It didn't matter.
I can't get over how much I love this. And not just because I made it! :)
I love homemade or close to homemade jams and preserves and that stuff looks great! I noticed that you also did not photograph the mess in your kitchen but then maybe your kitchen doesn't look like a disaster area after 5 minutes of use like mine does ;-)
This jam actually isn't a messy project. Chopping the pineapple and lemon is it. Everything else is in one pot until the actual canning, and even that is just a ladle, canning funnel and that plastic doo-dad.
Just got an email back from someone I sent it to and she said her husband was pretty skeptical about trying it (at first) but then when he did he thought it was AWESOME. So I'd say give it a shot, just expect the "gel stage" to be a bit weird.
Mmmm! I'll bet that's some really good stuff!
Oh yummy! My Aunt Nancy makes a pineapple and orange marmalade that I adore. I use it in a marinade for kabobs!
Looks wonderful!
I visited that gal's blog and told her about my pear pie recipe. She probably thinks that I'm nuts. But then, pear pie does that to you -- I am loopy let me tell you.
Glad you liked the story start. I may go back and jazz up some of the sentences in the middle but I like the depth we're seeing in Sue Ellen's character.
Blessings!
Lacy
Love it! I'm going to have to try this! Thanks!
Yummy...my only problem would be trying to keep my kiddos and hubby out of the freshly cut pineapple! I think I will have to try it sometime when they're not around...looks wonderful! Kim
I followed your blog from mine and was so interested I almost forgot to cook dinner! It's great to see other canning types - I haven't tried potatoes yet. Maybe this year - depends on what comes from my farm share, I guess!
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