Pineapple Apple Marmalade Jam

A couple years ago i inherited all my grandmother s canning supplies. Salsa pickles cherry habanero jam hot pepper jelly peach butter apple butter pumpkin butter apple sauce gooseberry jam banana jam kiwi jelly so much jam and jelly. Now add the sugar and lime juice.

Camila Farah

It always transports me back to guadeloupe a french caribbean island. Spoon the jam into a jar with a tight fitting lid. Finely chop or grind fruit. Pineapple jam brings out the tropical flavors of this poky fruit. We visited the island with my parents when i was a child in the 90s and somehow this trip was so memorable that it shaped my outlook towards food later on in life.

Add sugar stir until dissolved and boil rapidly about 25 minutes until 2 drops form on the edge of a metal spoon and drop off simultaneously. Boil until lemon is tender about 20 minutes. Bring to a boil. Cook till the jam reaches the setting stage. Measure exactly 4 1 2 cups prepared pineapple into 6 or 8 qt.

I went through a jam jelly canning bonanza. Reduce heat to medium and cook stirring frequently until pineapple turns translucent 1 to 1 1 2 hours. Stir in the fruit pectin. In caramelized chunky preserves style a smooth but with some texture jam style or a mix of both. Combine pineapple apple sugar orange juice and lemon zest in a pot.

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This delicious jam is perfect for spreading on toast and can also be used as the foundation for sweet and sour sauce or a glaze for roasted meats. Combine apple and pineapple pieces in a thick bottomed pan. Add sugar essence and lime juice. Cook over high heat stirring constantly until mixture comes to a full rolling boil. The mixture is thickened and jam is ready to be stored.

Let them cook for 20 minutes on medium flame. Next in a 4 to 5 quart pot combine the sugar pineapple lemon juice jalapenos and butter. You can make this pineapple dulce in different ways. Add the reserved water and simmer for 5 minutes. Allow to cool for 2 minutes.

To test the setting stage drop a spoonful of jam on a cool saucer. I made and home canned everything i could. Push the jam from side with the back of a spoon. The pineapple pulp should become soft. Add the pineapple pulp and water.

This is my recipe for a latin style pineapple marmalade or preserves also known as dulce de piña. From the book lucinda s authentic jamaican kitchen by lucinda scala quinn wiley. Place the prepared fruits and water in a 6 quart pot and let stand overnight. Let the mixture cook for 30 minutes. Peel and core pineapples.

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Peel and core pineapples. This is my recipe for a latin style pineapple marmalade or preserves also known as dulce de piña. To test the setting stage drop a spoonful of jam on a cool saucer. Let them cook for 20 minutes on medium flame. This delicious jam is perfect for spreading on toast and can also be used as the foundation for sweet and sour sauce or a glaze for roasted meats.

Let the mixture cook for 30 minutes. I went through a jam jelly canning bonanza. Add sugar stir until dissolved and boil rapidly about 25 minutes until 2 drops form on the edge of a metal spoon and drop off simultaneously. It always transports me back to guadeloupe a french caribbean island.