4 cups sugar
Juice and zest from 1 large lemon
1 vanilla bean
1 inch chunk of galangal or ginger root
pinch salt
1/2 cup sugar
3 tablespoons low sugar pectin
In a large non-reactive (glass, ceramic or stainless steel) bow mix
together the pineapple chunks and 1/2 cup of sugar. Mix together and
allow to sit at room temperature several hours or in the refrigerator
overnight.
(Alternatively you can mix all 4 cups of the sugar in and allow to macerate in the fridge for up to five days.)
In a blender or food processor puree half of the pineapple with the
vanilla bean and the galangal until the vanilla pod is thoroughly broken
down. Pour into a wide shallow pan. Repeat the puree process with the
other half of the pineapple. You can leave this half slightly chunky if
you like. Pour into a wide shallow pan. Add the remaining 3 1/2 cups of
sugar (Unless you did the fridge with all the sugar for a few days
thing.) the juice and zest from a large lemon and a pinch of salt. Bring
to a boil over high high heat.
Continue boiling for 8-12 minutes until mixture is thickened and pineapple is tender. Skim off any foam that rises to the top.*
Combine the half cup of sugar with the 3 tablespoons of low sugar pectin. It is important to use low sugar pectin in this recipe. There is not enough sugar in the recipe for regular pectin to work. Stir into the boiling pineapple mix and allow to cook 1-2 minutes more.
Remove from heat and place in containers of your choice.
I really do prefer the plastic ones to canning jars because I give away most of my jam. But this recipe is just fine for hot water canning or flip over canning.
*So I've skimmed off the foam should I just throw it away?
You can just toss it...However you can also:
Mix it with 2 cups of whipped cream or a can of coconut milk and freeze it for Fruity Ice Cream.
Same as above but in popsicle molds.
Mix it into a complimentary juice maybe add a dash of adult beverage for a refreshing mocktail or cocktail.
Use it as a topping for sundaes or waffles or pancakes.
Mix a 1/4 cup of it (or to taste) with ice and 12 ounces of seltzer water for the best fruit soda you'll ever have.
(Alternatively you can mix all 4 cups of the sugar in and allow to macerate in the fridge for up to five days.)
In a blender or food processor puree half of the pineapple with the
vanilla bean and the galangal until the vanilla pod is thoroughly broken
down. Pour into a wide shallow pan. Repeat the puree process with the
other half of the pineapple. You can leave this half slightly chunky if
you like. Pour into a wide shallow pan. Add the remaining 3 1/2 cups of
sugar (Unless you did the fridge with all the sugar for a few days
thing.) the juice and zest from a large lemon and a pinch of salt. Bring
to a boil over high high heat. Continue boiling for 8-12 minutes until mixture is thickened and pineapple is tender. Skim off any foam that rises to the top.*
Combine the half cup of sugar with the 3 tablespoons of low sugar pectin. It is important to use low sugar pectin in this recipe. There is not enough sugar in the recipe for regular pectin to work. Stir into the boiling pineapple mix and allow to cook 1-2 minutes more.
Remove from heat and place in containers of your choice.
I really do prefer the plastic ones to canning jars because I give away most of my jam. But this recipe is just fine for hot water canning or flip over canning.
*So I've skimmed off the foam should I just throw it away?
You can just toss it...However you can also:
Mix it with 2 cups of whipped cream or a can of coconut milk and freeze it for Fruity Ice Cream.
Same as above but in popsicle molds.
Mix it into a complimentary juice maybe add a dash of adult beverage for a refreshing mocktail or cocktail.
Use it as a topping for sundaes or waffles or pancakes.
Mix a 1/4 cup of it (or to taste) with ice and 12 ounces of seltzer water for the best fruit soda you'll ever have.
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