One of my most versatile fruits to can is the pineapple. I prefer using fresh pineapples when they are ripe for the picking and a decent price. Pineapples are great in combination with other fruits and alone with a little lime - like in this jam, they can be very tasty! Use this jam for anything from: adding to yogurt, stirring into a smoothie or homemade ice cream, and as basting sauce for grilled meats and fish. Don't forget baked goods too! This is a great filling for a Spring cake...and always a treat on your morning toast! ~Enjoy! Diane
Maui Gold (Pineapple & Lime Jam *with honey) Ingredients: 2 Fresh Pineapples: cored, peeled & diced. (I used Maui Gold Pineapples.) 3 Limes, Zest from all 3 and juice from 1 (about 2 Tbs fresh juice) 1/2 cup Sugar for macerating pineapple and lime overnight 1 cup Sugar to add while cooking down pineapple 1 cup Honey to add while cooking down pineapple 1/4 cup Sugar to add to pectin to reduce clumping Sure Jel pectin - Pink Box 1/8 teaspoon butter, if needed Directions: Mix pectin in a small cup with 1/4 cup of sugar and set aside. Add diced pineapple, lime zest and lime juice to a non-reactive container and add in 1/2 cup of sugar - stir and cover - place in fridge overnight. Place entire contents (juice and all) into canning/cooking pot...bring to medium heat and add in 1 cup sugar and 1 cup honey and cook about 35 minutes until pineapples soften and have cooked down. Remove pot from heat and immersion blend the pineapple until no chunks remain. Return pot to stove-top and add in sugar/pectin mixture - let this cook over medium about 3 minutes, making sure pectin is dissolved and then bring mixture to a rapid boil for one minute, *do the freezer plate test a this time. When jam is ready, fill half pints to 1/4" headpsace and place on new lid. Process in a Boiling Waterbath 5 mins for sterile jars, 10 mins for non-sterilized jars. Adjusting for your altitude. **you can add in 1/8 tsp butter to reduce foaming if needed during cooking time. Yield: 4 half pints Recipe & Photos by: Diane Baker for Canning and Cooking at Home
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It's Winter and I wanted fresh salmon. I spied some nice Norwegian Salmon at my store and while its a it pricey - it is worth it. I am rather selective (ok, picky!) about salmon. We prefer: King, Copper River and Norwegian. Salmon that does not have "colorant" added and salmon that is not farm raised either. That being said, salmon in our house is a treat because the per pound price averages $13.99 for these picks when not on sale. Consumption/serving size in our house is roughly 3/4-1 pound per adult. and I always ask for the thicker (more square) body end (not the thinner, tail end) if I am having the salmon cut into a fillet for us. I was happy to find a new recipe to try out that is baked/broiled and ready in under 35 minutes. It's a fantastic mix of flavors. ~Enjoy! Diane
Honey & Lime Salmon (for every 2 pounds of salmon fillets) Ingredients: 2 pound salmon fillets olive oil & foil 2 limes (one for slicing and one for juicing) 4 tablespoons butter, melted 2 teaspoons garlic, minced 2 tablespoons honey salt & pepper 1 tablespoon chopped cilantro or parsley, *optional Directions:
Recipe adapted from: Creme De La Crumb Photos by: Diane Baker for Canning and Cooking at Home *Ahhh...Dole Pineapple, the instant taste of the sun!! I miss the Big Island, the swaying palm trees, its wonderful ocean view against that magnificent black lava rock. I decided to invite some Island flavors back into my kitchen. I'm quickly realizing now that this is one of the most versatile jams I make. I've used this jam in my pineapple & pork stir fry, mixed into my morning Yogurt Fruit Smoothies and as a part of my Pineapple Honey Mustard and Sauce . I know I will be swirling this into some homemade vanilla bean and pineapple ice cream very soon!! Yum!
Mahalo! ~ Diane Pineapple Lime Jam *with toasted coconut & coconut rum optional Ingredients: 16-20 ounce bag frozen Dole Pineapple Chunks 3 Limes (3 Tbs lime juice; plus zest of 3 limes) 3 1/4 cups Granulated Sugar, divided 1 box Sure Jell Premium (low-sugar) Pectin, pink box 3-4 Tablespoons Coconut Rum, optional 2-3 Tablespoons Toasted Flake Coconut, **optional Instructions:
Yield: 4-5 half pint jars *recipe note - this does set up more as it cools and I rotate the jars a few times as it cooled too to distribute everything. This jam also sets up more as it sits in your fridge after opening. **you can toast some fresh flake coconut and add to jam for an added extra layer of flavor. |