Saturday, August 3, 2013

Homemade Pineapple Jam


2 cans of pineapple chunks
½ cup sugar
1 cinnamon stick
3 cloves
A pinch of salt
1 sprig of mint
Lime peel to taste
A pinch of dried red pepper


Blend one of the pineapple cans.

In a deep pan pour the liquefied pineapple and the remaining can of pineapple chunks.

Add all the other ingredients and cook over medium heat. Stir frequently to prevent the jam from sticking to the bottom.

You must be careful because as the liquid evaporates the splash intensifies and you can get can burn.

If you want a consistency more like a puree, you can use a potato masher and mash gently the pineapple chunks, that’s because canned pineapple keeps its shape and retains fluid.

Remove from heat when the jam reaches the desired consistency.

Serve with ice cream, cake or over soda crackers.

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