You must be logged in to post a review.
I just love what the cooking does to the flavor of pineapple (and acidity level) here! We go from bright, sweet, fresh and light to complex, caramelized, deep and almost sultry in flavors.
Makes about 12 ounces. A 12 ounce Ball canning jar is ideal for storage, but this will be refrigerated anyway so you can use whatever you have. But if you have a canning jar, make sure the jar, lid and ring are clean.
1. Put the frozen pineapple, apple, lemon juice, vanilla extract, cardamom and water into a medium sized saucepan. With the lid on, bring the mixture to a gentle simmer over medium-low heat. Cook the mixture, stirring every couple of minutes with a wooden spoon (remember that pineapple is acidic so a metal spoon might alter this mixture’s flavor), until the fruit is completely softened. This will take about 30 minutes. If you are making this with fresh pineapple, your cooking time will vary so keep an eye on it! I happened to have a bag of frozen pineapple from Trader Joe’s, so that’s what I used.
2. Once mixture is cooked and soft, carefully add it into a food processor or blender and puree until it’s completely smooth.
3. Pour the purée back into into the pan and add the brown sugar and vanilla bean sugar. Of course, plain granulated sugar will work, should you not have vanilla bean sugar—but I might up your extract to 1 1/2 teaspoons if you do this. Cook over low heat, uncovered, and stir until the sugar dissolves.
4. Bring the mixture back to a gentle simmer and cook 8-10 minutes while stirring occasionally. You are looking for a nice and thick texture with no water left in the pan. Keep an eye on this process. It can easily burn from all the sugars.
5. Once mixture is thickened and water has evaporated, remove from the heat and carefully pour into your cleaned and dried glass jar with a tight fitting lid. A Ball canning jar is perfect. Fasten lid and allow to sit at room temperature or until you hear the “pop!” from the lid. This means the jar is sealed. This should take about 30-40 minutes on your counter.
Will store in the fridge for up to 3 weeks.
Enjoy at home or add a crafty label and give as a gift!
A sweet, spicy, nutty pumpkin butter that will warm your blood on chilly autumn days.
Sparkling jars of brilliant red are lovely to behold, but it’s the taste—sweet and tangy while packing a bit of heat—that make this jam simply outstanding. This jam is best made using a combination of mild and hot peppers. I used Anaheim, poblano and jalapeño peppers, but you can use bell peppers or whatever is available locally.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!